[ COOKED MERINGUE]

Cooked Swiss meringue is more stable than the ordinary French meringue commonly used for meringues and pavlova, and it’s ideal for garnishing cakes and tarts. Here’s how to make your own: beat 2 egg whites, 125ml

castor sugar and a pinch of cream of tartar in a large mixing bowl over a saucepan filled with a little bit of boiling water – importantly, the mixing bowl must not touch the water. Remember, the steam will make the mixing bowl hot, so keep a tea towel handy. Place the saucepan on the stove over a low heat and beat the mixture with an electric beater until the meringue is thick and glossy (about 10 minutes). Remove from the heat and continue beating until cooled. Spoon the mixture into a piping bag with a star nozzle, and you’re ready to garnish!