6 to 8 apples
water
3 egg whites
6 oz castor sugar
black-currant jelly
glace cherries

Peel and core apples and simmer in small amount of water until tender.
Do not let them overcook.
Drain well and place on oiled baking tin. Whisk the egg whites until
stiff and fold in most of the sugar. Cover the apples with the meringue,
sprinkle with sugar and bake at 325 F until crisp and just coloured.
Put some black-currant jelly in the middle of each apple and decorate
with glace cherries.