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1. Peel the apples, core
and cut into wedges about 1/2 inch thick.
2. Whip egg whites until
frothy. Add flour and cornstarch and beat into a
smooth batter.
3. Heat the oil to 375F.
Dip each apple wedge into egg white batter,
place in hot oil and
try, a few at a time, until crisp and brown.
4. Place in a single layer
on a warm service platter. Bring remaining
ingredients to a boil
in a saucepan and cook to a hard ball stage syrup;
280 F on candy thermometer.
5. Pour over apple wedges
and serve at once, accompanied by a large
crystal bowl of water
containing lots of ice cubes.
Serving: Each person
picks up an apple wedge with a fork or small tongs
and dips it into
the ice water to crystallize the sugar and harden the top, which
forms silk-like threads....hence
the name.
