MERINGUES WITH STONEFRUIT SALAD

Preparation time 40 mins

Cooking time 1 hour

Serves 6

4 free-range egg whites, at room temperature

1 cup caster sugar

1 tsp vinegar

1 tsp cornflour

1 bunch mint leaves

1/2 cup white chocolate melts, melted Whipped cream, sliced and cubed mango, and pomegranate arils, to serve

1/3 cup pistachios, roughly chopped, to serve

STONEFRUIT SALAD

2 yellow peaches, finely chopped 1 cup whole cherries, pitted, chopped 1 Tbsp honey, plus extra, to drizzle

STEP 1 Preheat oven to 130°C fan-forced (150°C conventional). Draw six 10cm circles on 2 sheets of baking paper. Put paper, marked side down on oven trays.

STEP 2 In large bowl of an electric mixer, beat egg whites and sugar on high for 8-10 minutes until firm peaks form and sugar has dissolved. Beat in vinegar and cornflour. Spoon 6 equal portions of mixture onto trays in middle of circles. Using the back of a spoon, swirl to create 10cm rounds with a small indent in centre of each. Bake for 1 hour, turn off oven and cool meringues in oven with door ajar.

STEP 3 Arrange 18 mint leaves on an oven tray lined with baking paper. Carefully dip 1 side of each leaf in melted white chocolate to coat and shake off excess. Put leaves, chocolate side up, on lined tray. Refrigerate for 10 minutes or until set. Gently peel each leaf off set chocolate (you may need to stand them at room temperature for a few minutes for leaf to soften to make them easier to remove).

STEP 4 For stonefruit salad, combine all ingredients in a bowl. Set aside for 5 minutes.

STEP 5 Top meringues with whipped cream, sliced mango, stonefruit salad and pistachios. Add white chocolate leaves, then garnish with pomegranate arils and remaining mint leaves. Drizzle with extra honey and serve with cubed mango.