Name: Meringues with fruit
Prep time: 12 min
Cook time: 120 min
Total time: 132 min
Yield: 14 servings
Cuisine: Baking
Ingredients: cornflour; meringues; 10 eggs white; 500 ml sugar; 2 ml Tartaric acid; 60 ml cornflour; 10 ml rosewater; 7 ml rosemary chopped; pistachio nuts; 1 l water hot; a few sprigs of lavender, lemon verbena and mint; 20-30 ml sugar; 20 ml rosewater syrup; 2 each kiwi fruit, prunes and/or guavas, thinly sliced; to serve to serve; cream whipped

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Ingredients (16)

	cornflour
	meringues
10	eggs — white
500 ml	sugar
2 ml	Tartaric acid
60 ml	cornflour
10 ml	rosewater
7 ml	rosemary — chopped
	pistachio nuts

FRUIT

1 l	water — hot
	a few sprigs of lavender, lemon verbena and mint
20-30 ml	sugar
20 ml	rosewater syrup
2	each kiwi fruit, prunes and/or guavas, thinly sliced
	to serve — to serve
	cream — whipped

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Method:

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).