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Simmer the applesauce for about 4–5 minutes until it’s reduced to 1 tbsp. Let cool.
Mix the yogurt, cornstarch and cinnamon together, then stir in the cooled applesauce.
Whip the egg whites until stiff peaks form.
Gently fold in the apple yogurt mixture, being careful not to knock too much air out of the egg whites. Be very gentle!!
Add to a piping or zip-lock bag and pipe little dollops onto a parchment-lined baking sheet.
Bake at 200°F for about 60 minutes, until completely dry and they easily lift off the parchment.
Turn off the oven and leave them in for another 20-30 minutes to cool and dry out.