Clear apples out of skin and cores and chop coarsely. If the apples are not very juicy, just mince them; if they are juicy, then place the apple mass in a saucepan after grinding, put it on a low heat and warm up until its volume decreases by one-third (you must by no means drain the juice!). Put the resulting mass in a bowl, slightly cool, whip with a mixer, cover and refrigerate for 6-8 hours; whip the mass with a mixer every 1-1.5 hours. Refrigerate honey for 6 hours, then whip with a mixer at a minimum speed until white. Mix the egg whites with honey, then whip into stable foam with the addition of citric acid. Carefully mix the apple mass with whipped egg whites until smooth. Sprinkle the baking sheet with water, cover with parchment and grease with vegetable oil. Pour the mixture on it. Heat the oven to 70-80°C and place the baking sheet in it. Dry for 12 hours. Take the baking sheet with pastila out of the oven, cover with gauze and place in the open air for 24 hours. Cut the finished pastila with a knife or confectionary cutters or just roll and dust sugar on to it. Keep wrapped in parchment or in a closed jar on the bottom shelf of the refrigerator.