Candied viola mini meringues

Makes 8

approximately 32 candied viola flowers (see separate recipe)

For the meringue 2 large egg whites, at room temperature 1 pinch salt ¼ tsp cream of tartar 120g caster sugar

For the topping

250ml whipping cream 3 tbsp icing sugar ½ tsp vanilla extract Preheat the oven to 110°C/gas ½. Line a large baking tray with greaseproof paper. In a large, oil-free mixing bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Beat in the sugar, by the tablespoon, until the meringue is thick and glossy, approximately 7 mins. Spoon into a piping bag fitted with a star-shaped nozzle. Pipe eight nests onto the paper, spaced apart. Bake for 1 hr 5 mins until dry to the touch. Turn off the oven, open the oven door and let the meringues cool in the oven. Once cool, whip the cream with the icing sugar and vanilla extract until soft peaks form. Spoon on top of the meringues and garnish with candied flowers before serving.