Foamy Apple Sauce

Appelmoes met schuimkop

1 kilogram/2.2 lbs Granny Smith apples (or goudreinetten)
lemon peel
100 grams/4 oz. Sugar
cinnamon
butter or margarine
2 egg whites

Desert to make from scratch: Thoroughly clean the apples and quarter them. Clean and peel a lemon and cut away as much white as possible from the rind. Boil the apples with the lemon peel for 15 minutes or longer in little water, until it is a mush. Put the mush through a sieve and discard the peel, the rind and the seeds.

Add one third of the sugar and the cinnamon to the mix. Grease an ovenproof dish and spoon in the apple sauce. Beat the egg whites stiff and fold in the rest of the sugar (less a teaspoon). Spoon the stiff egg whites on top of the sauce but do not smooth it out. Sprinkle the remainder of the sugar on top and put the dish on a rack in the middle of a preheated oven at 75ºC/145ºF. Bake for one hour till the eggwhites have become brittle and are just turning golden.