Combine the egg whites, almond flour, and sugar in a bowl and mix well.

Transfer the macaroon mixture to a piping bag.

Pipe the mixture onto a baking sheet lined with parchment paper and bake at 150 degrees Celsius (302 degrees Fahrenheit) in a conventional oven for 20-30 minutes.

Allow the macaroons to cool on a wire rack.

This recipe yields 32 pieces, and you will only need 2 pieces per person. It's just a bit tricky to divide the egg whites into smaller portions.

Peel the apples and remove the core.

Cut the apples into smaller pieces.

Place the apples, vanilla bean, and water in a saucepan and let it simmer over low heat for 30 minutes or until the apples are tender.

Once the apples are tender, remove the vanilla bean.

Mash the apples into smaller pieces or leave the sauce chunky. It's a matter of preference.

Whip the cream with an electric mixer until it is firm and the bowl can be flipped upside down without the cream falling out.

Find 6 glasses and spoon 2 large tbsp. of applesauce into the bottom of each glass. Place 2 macaroons in the glass and a tbsp. of whipped cream on top.

Garnish with mint, if desired.