Makes 6 to 8 servings
8 to 10 Granny Smith apples (3 1/2 to 4 pounds)
1 medium lemon
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon vanilla extract
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 to 2/3 cup warm caramel sauce to taste
1. Prepare the applesauce: Do not peel the apples. Core and quarter them, and cut each quarter into 2 or 3 pieces. Place in a heavy-bottomed 5-quart Dutch oven with a cover. Remove the yellow part of the lemon rind with a vegetable peeler; add to pan. Juice the lemon and add juice to pan along with the cinnamon.
2. Cover pan and set over medium-low heat. Cook, stirring and mashing apples frequently, until tender throughout, about 30 minutes.
3. Puree apple mixture through a food mill fitted with the medium disk and return it to the pan. Stir in the sugar and bring to a boil, stirring, until puree thickens. Stir in the vanilla. Let cool to room temperature; cover and chill. (Applesauce may be made several days ahead.) Yields about 4 cups, more than needed for this recipe.
4. Make the snow: Using an electric mixer with a large work bowl, beat the egg whites at low speed until foamy, about 1 minute. Beat in the cream of tartar and gradually increase mixer speed to high, beating until stiff, shining peaks form when the beaters are lifted, about 4 to 5 minutes. Reduce speed to medium and add 3 cups of applesauce by half cupfuls. (Save remaining cup for another use.) Raise speed to high; continue beating until mixture is stiff enough to hold its shape softly in a spoon, about 1 to 2 minutes.
5. Refrigerate, covered, at least 2 (or up to 5) hours.
6. Warm the caramel sauce by heating the jar in a pan of barely simmering water (remove pan from the heat) for about 5 minutes. Just before serving, spoon snow into wide-mouth, stemmed wine glasses or shallow ice cream dishes. Drizzle each with a generous spoonful of warm sauce.
- From The Way to Cook, by Julia Child (Alfred A. Knopf, $35)