PEPPERBERRY MERINGUES WITH BALSAMIC SWIRL 

Makes: 8 meringues

INGREDIENTS:

6 large egg whites

1 ½ cups of fine caster sugar

1 ½ teaspoons of ground pepperberry

1 tablespoon of cornflour

1 ½ teaspoons of white vinegar

2 teaspoons of balsamic glaze

METHOD:

Preheat oven to 150°C.

Cut sheets of baking paper to line two large baking trays.

Using a pencil, draw 4 circles on each sheet of non-stick baking paper.

Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form. 

Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more.

Once all the sugar has been added scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy.

Sprinkle the cornflour into the mixture until combined and then add the vinegar. Whisk for 30 seconds until well combined.

Sprinkle the pepper berry over and fold through. Spoon the meringue mixture into the circles and drizzle with balsamic glaze.

Using a sharp knife or skewer, swirl the balsamic glaze through the meringue.

Reduce the oven temperature to 120°C and bake for 1 hour. Allow to cool completely in the closed oven.

Serve with whipped cream and, if you can find it, shredded basil mint.

Recipe courtesy of Naomi Sherman