There's magic in egg whites -- and their ability to transform color and size with the whisk of a few bent pieces of metal. And when they are baked at a low temperature to become meringues, there's nothing like it. We drizzled ours with goat milk caramel and topped with spiced apple slices. 

Ingredients: 

FOR THE MERINGUE.

• 6 egg whites. 
• 1 cup of granulated sugar
• 1 teaspoon of cream of tartar.

FOR THE APPLES

• 4 Red apples
• 1 ¼ cups of water
• 1/4 cup of granulated sugar
• 1 teaspoon of cinnamon
• 1 teaspoon of grated ginger

 And some caramel... from Fat Toad Farm.

Directions:

For the meringue.

• Preheat the oven to 325 F
• Beat the eggs in a mixer until soft peaks form.
• Add the cream of tartar -- and then the sugar (delicately).
• Beat until firm peaks form. Make sure you cannot feel any sugar granules between the fingertips.
• Line baking sheets with parchment paper and divide the mixture into dollops onto the paper. They should be about 3 inches in diameter. Make sure they are a little flat on top -- no Hershey's Kisses shapes!
• Place them inside the oven and turn down the heat to 275 F.
• Bake for about 1 hour and 45 minutes.
• Turn off the oven heat and allow meringue to bake in the residual heat until the oven is cool. The meringues should be totally dry and cracky. 

For the apples:

• Peel and slice the apples
• Place a skillet over medium heat and pour in water, sugar and the spices.
• Cook until the apples are softened but still maintain their shape.
• Remove the apples and leave behind the juices.
• Reduce the mixture until nappant and toss the apples back in.

SERVING.

• Allow both meringue and apples to cool to room temperature.
• Place a meringue on a plate.
• Drizzle a teaspoon of caramel on top of the meringue
• Place a few slices of apples on top
• Enjoy!