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Place six apples in a pan and fill the pan with water around a quarter of an inch. Bake the apples for an hour at 350 degrees Fahrenheit.
Sift the baked apples using a sieve to create something like applesauce.
Separate the whites from the yolks of the two eggs.
Beat the egg whites using a stand-up mixer, along with the apples and sugar, for ten minutes until it resembles meringue.
Get two 9×12 pans and line them with parchment, including the edges.
Separate 1 ½ cup of the meringue mixture for later use. Pour the rest evenly into the pans and spread it out evenly.
Preheat the oven and place the pans inside. Bake for 4 to 6 hours until firm enough to slice but remains airy and light.
Once baked, let it cool. Slice the pastila into two horizontal layers to create four layers.
Lay one layer on a pan and spread a thin layer of the meringue mixture. Top with another layer and continue this process until topped with the fourth layer.
Spread the remaining meringue on top and sides.
Place it back in a preheated oven at 350 degrees Fahrenheit and bake for 1 ½ hours. Let it cool again.
Slice the pastila around an inch thick and sprinkle or coat with powdered sugar before serving.