from Gourmet, February, 1971

APPLES
2 pounds McIntosh apples
1/4 cup sugar
1/2 stick or 1/4 cup sweet butter
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon grated lemon rind

Peel, core, and slice 2 pounds McIntosh apples. In a wide skillet cook the apple slices and 1/4 cup sugar, covered, in 1/2 stick or 1/4 cup sweet butter until the apples are tender. Stir in 2 tablespoons butter, 1/2 teaspoon cinnamon, and 1/4 teaspoon grated lemon rind and chill the apples.

MERINGUE
3 egg whites
Pinch of salt
6 tablespoons sugar
1 tablespoon lemon juice

In a bowl beat 3 egg whites with a pinch of salt until they are frothy. Beat in 6 tablespoons sugar, a little at a time, and 1 tablespoon lemon juice. Continue to beat the meringue until it is very stiff. Divide the apples among 6 small heatproof bowls and heap the meringue on top. Put the bowls in a moderate oven (350 degrees F.) for about 10 minutes, or until the meringue is lightly golden.

6 servings.