Apple Millefeuille with Meringue and Raspberries

Whisk the egg whites and, in the meantime, melt 1/2 cup of sugar in a small pot until it reaches 244°F. When the egg whites start to become frothy, pour in the sugar in a thin stream and continue to whisk until the mixture cools to room temperature (meringue). 

Slice the apples, without peeling them, into very thin rounds (choose 16 of similar size) and then core them with a pastry cutter. Transfer the meringue to a pastry bag and draw a circle of meringue on each apple slice. Lay the slices on top of each other to create 4 stacks of 4; cook in a steam oven for 10 minutes at 212°F (millefeuille).

Sprinkle with chopped hazelnuts and serve with a sauce of crushed raspberries with sugar.