Food & Cooking Recipes Dessert & Treats Recipes Apple-Ginger Snow Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 A drizzle of maple syrup at the end adds just the right amount of sweetness. Ingredients 1 tart green apple (about 8 ounces), such as Ginger Gold, Granny Smith, or Mutsu 1 teaspoon finely chopped peeled fresh ginger 5 large egg whites Pinch of salt 2 tablespoons granulated sugar Pure maple syrup, for drizzling Directions Peel, core, and cut apple into 1-inch slices. Put apple, ginger, and 1/2 cup water into a small saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until apple is soft, about 10 minutes. Uncover; cook, stirring often, until apple has broken down and liquid has just evaporated, about 15 minutes. Press the mixture through a large-mesh sieve into a medium bowl. Let cool completely. Refrigerate until cold. Put egg whites and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Add sugar, and beat on medium-high speed until glossy. Gently fold 1/4 cup plus 2 tablespoons cold apple mixture into egg whites. Serve immediately, drizzled with syrup. Cook's Notes The eggs in this recipe are not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Apple mixture can be refrigerated in an airtight container up to 3 days. Rate it Print