I've been trying to make Pastila from the following blog post.
However, I can't eat egg whites, so based on a conversation I had in the comments, I was suggested to use aquafaba as a substitute.
Here's my progress:
Peeled some granny Smith apples and cored them
Baked with a quarter inch of water for an hour, and then extracted the applesauce.
Mixed in aquafaba in a ratio of 1 apple to one tablespoon.
Whipped it for 20 minutes in my stand mixer (didn't turn out white as in the guide, but still was foamy)
Poured into a pan and have been baking for 8 hours at 180 F
However, it's still very loose. Any ideas?