4 med. cooking apples
1/3 c. Amaretto
1/4 c. water
1/2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
3 inches stick cinnamon
3 egg whites
3 tbsp. sugar

Peel, core and thinly slice apples. In medium saucepan combine Amaretto, water, lemon juice, and cinnamon. Bring to boiling. Add apples and return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until apples are just tender, stirring occasionally. Remove from heat. Let apples stand in cooking liquid for 15 minutes. Remove cinnamon stick.

In small mixing bowl beat egg whites until soft peaks form. Gradually add 1 tablespoon of apple cooking liquid, lemon peel, sugar. Beat high speed until stiff peaks form. Divide apple slices and cooking liquid between six 6 ounce custard cups. Top with egg white mixture. Bake at 325 degrees about 10 minutes or until meringue is light brown. Serve warm.