|5 tbsp||Cold water|
|1 tsp||Lemon juice|
Peel apples, remove core and cut into small cubes. Place in a saucepan and cover with approx. 5 tablespoons of water. Add sugar and lemon juice. Put the lid on and bring to the boil once. Switch back to the lowest setting and cook without lid for approx. 10-15 minutes until soft. The liquid evaporates for the most part. Puree the apple compote with a blender to apple puree. Season with a pinch of cinnamon and let the apple puree cool. Beat the egg whites until stiff. Gradually pour in the sugar. Carefully mix the beaten egg white with the apple puree. Fill into dessert bowls and decorate with bark chocolate if necessary.