Peel and core the apples and put them in a saucepan with enough boiling water to cover. Simmer till very soft. Drain thoroughly and rub the apples through a sieve. Mix in the sugar, whites of eggs, rosewater and pounded almonds, and beat vigorously till the mixture is very stiff and thick. Put the mixture in buttered paper cases and dry in a very cool oven for several hours till the pastilles are quite set and firm.