MERINGUES WITH FRUIT

MAKES ABOUT 20 MERINGUES PREPARATION: 12 MIN BAKING: 2 HOURS DRYING: OVERNIGHT

cornflour for sprinkling

MERINGUES

10 egg whites 500ml (2c) sugar 2ml (½t) tartaric acid 60ml (¼c) cornflour 10ml (2t) rosewater 7ml (1½t) chopped rosemary or lavender flowers handful of pistachio nuts

FRUIT

1 litre hot water a few sprigs of lavender, lemon verbena and mint 20-30ml (4-6t) sugar 20ml (4t) rosewater syrup 2 each kiwi fruit, prunes and/or guavas, thinly sliced

TO SERVE

whipped cream (optional)

Preheat the oven to 100°C. Grease two baking sheets with nonstick spray, line with baking paper, grease and sift cornflour over.

1 Meringues Put the egg whites, sugar and tartaric acid in a glass bowl, then put the bowl on top of a saucepan with boiling water and simmer for 3 minutes or until warm and the sugar has dissolved. Remove from the heat and beat until light and shiny – about 10 minutes. Sift the cornflour over, add the rosewater, rosemary or lavender and fold into the egg mixture.

2 Spoon heaped tablespoonfuls (at least 20) of the egg-white mixture onto the prepared baking sheets and sprinkle the nuts over. Bake for 2 hours or until cooked on the outside. Switch the oven off and leave to cool in the oven overnight. Store in an airtight container.

3 Fruit Pour the water over the leaves and allow to cool. Remove the leaves and add the sugar and rosewater syrup to the water. Boil for 5 minutes. Pour the syrup over the fruit and allow to cool.

4 To serve Put the meringues in a wide bowl and spoon the fruit over. Serve with whipped cream (if using).