For the marzipan
Mix the
almond, sugar and egg whites, and leave to rest for 16 hours in the fridge.
For the chestnuts
Heat the chestnuts in water and peel. Make a syrup with water and sugar, add the chestnuts and leave to cook for 15 minutes; crush and keep aside.
Spread a thin layer of marzipan and wrap the stuffed, baked
apple. Shape the marzipan as an
apple, spread beaten yolk over the marzipan and bake in the oven for 10 minutes at 180ºC until golden.
For the sauce
Simmer the
coconut, the lemon and sugar, and boil down; sift and bind over high heat with butter using a beater.
Serve the whole
apple with sauce; decorate with some berry and fresh mint.