MACADAMIA MERINGUES WITH LEMON MYRTLE SYRUP

MAKES 8 PREP + COOK 1 HOUR 30 MINS + COOLING

4 egg whites

¾ cup caster sugar

1 tsp plain flour

½ tsp balsamic vinegar

1 tsp vanilla extract

½ cup macadamia nuts, chopped finely

300ml thickened cream, whipped

4 ripe sugar bananas, sliced

8 passionfruit

LEMON MYRTLE SYRUP

½ cup caster sugar ½ cup water ½ tsp ground lemon myrtle (see tip)

1 Preheat oven to 150°C. Line two oven trays with baking paper.

2 Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved between additions and meringue is glossy. Fold in flour, vinegar and vanilla extract, then macadamias.

3 Spoon meringue onto prepared trays to form eight 8cm rounds. Using back of a large spoon, shape a smooth indent into top of meringues.

4 Bake meringues 15 mins, then reduce heat to 120°C. Bake meringues a further 45 mins or until crisp on the outside. Cool meringues in oven with door ajar.

5 LEMON MYRTLE SYRUP

Combine ingredients in small saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to boil. Reduce heat, simmer syrup for 2 mins, then remove from heat. Cool. Strain syrup through a piece of muslin into a serving jug.

6 Just before serving, top meringues with whipped cream, banana and passionfruit, then drizzle over lemon myrtle syrup.