Silky Apple Snow Recipes

Steps:

• In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
• In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

Steps:

• Cook apples in a covered pan with little or no water, stirring frequently. When apples are cooked add a little sugar to taste, and whisk to a smooth puree. If it is too stiff add just a little boiling water. Allow to cool.
• Beat the egg whites with a pinch of salt in a large mixing bowl and gradually add the sugar, beating as fast as you can until whites form stiff peaks.
• Add lemon juice to the apple puree in another large bowl.
• Stir in a little of the beaten egg whites, and finally fold in the rest of the whites until well blended.
• Pour into a glass bowl to serve, and sprinkle with a pinch of cinnamon on top.

Steps:

• Peel and core apples.
• Slice into a saucepan.
• Add water and lemon juice.
• Cook covered on low heat for about 15 minutes until apples are soft.
• Put apples and sugar in a blender and mix into a puree.
• Set aside until mixture is cool.
• Whisk the egg whites until they are stiff, and fold them into the apple mixture.
• Divide into serving bowls and allow to chill in refrigerator.
• Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).

Steps:

• Preheat oven to 400°F.
• Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
• Beat yolks till creamy and thick.
• Add potato starch and salt and beat well.
• Add apple slices and mix to coat slices.
• In a separate bowl, beat egg whites till they stand in peaks.
• Fold whites into apple mixture.
• Coat casserole dish with the oil and place casserole in oven to warm the dish.
• After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
• Serve immediately.
• Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.

Steps:

• Insert a lollipop stick into the stem end of each apple.
• Line a baking sheet with parchment paper or wax paper.
• Add the sugar, water, and corn syrup to a medium saucepan fitted with a candy thermometer. Bring to a boil over medium heat, then cook until the temperature reaches 300°F (150°C), about 5 minutes. Remove the pot from the heat and stir in the red food coloring.
• Dip the apples in the syrup to coat entirely, then set on the prepared baking sheet. Let cool until the candy hardens, about 5 minutes.
• Add the green candy melts to a medium microwave-safe bowl. Microwave on low power in 20-second intervals, stirring between, until melted. Stir in the canola oil until smooth. Let cool slightly, then transfer to a squeeze bottle. Let cool for 5 minutes more, or until the candy sets quickly when squeezed out of the bottle.
• Use the melted candy to draw eyes and a mouth on each apple, then outline the rest of the apple above the very bottom and fill in the space outside the eyes and mouth.
• Let set for 10-15 minutes, until completely hardened.
• Enjoy!