Rinse apples. Dry them. Cut one lid into small pieces. Sprinkle the cut surfaces of the lids with the juice of one lemon.
Core and carefully hollow out apples. Sprinkle the inside with the juice of one lemon. Finely dice the hollowed out flesh. Mix with the thawed raspberries. (Reserve a few raspberries for garnish.) Mix with raspberry brandy, soup macaroons, sugar and the grated almond kernels.
Whip the whipped cream until stiff. Put five tablespoons of it in a piping bag form. Place in the refrigerator. Fold the remaining whipped cream into the apple-raspberry mixture. Fill the apples with the mixture. Place in refrigerator for one hour.
Before serving, pipe a cream puff on each apple. Garnish with the remaining raspberries and the flaked almonds. Place lid on apples and bring to table.
Menu 3/70
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