4 organic egg whites
1 cup (220g) caster sugar
Fruit – we love pomegranate, passion fruit, blackberries, blueberries, poached quince or pears
Tasman Sea Salt with Pepper Berry
Heat oven to 100°C and line two baking trays with parchment paper.
Put egg whites in a very clean bowl and whisk until soft peaks form.
Add the sugar 1 tablespoon at a time, whisking well between each spoonful, until the meringue is thick and glossy.
Using two desert spoons to drop scoops of meringue into rounds on the baking parchment.
Bake in the oven for 1 ¼ hours then turn oven off and leave to cool completely in the oven. *
Whip cream and vanilla essence together and dollop onto each meringue, followed by some seasonal fruit and a sprinkle of Tasman Sea Salt with Pepper Berry
*The meringues can at this stage be stored in an airtight container for up to two weeks.