Creating individual mini meringues from sweetened egg whites and baking them crisp, but still with a slight chewy centre. Served with diced apples and autumnal berries (blackberries) mixed up with cream, a little calvados and your homemade meringue droplets. Topped with a scattering of pecans... this is a brilliant Autumnal version of the summer classic.
Preheat an oven to 140°C.
Place the egg whites into a clean bowl and whisk until you have stiff peaks. Add the caster sugar, whisk again until thick and glossy, then fold in the cinnamon. Spoon blobs with a tablespoon onto a baking tray lined with baking paper and bake for 1 hour. Allow these to cool.
Peel and dice the apple and toss into a saucepan with the brown sugar, mixed spice and a splash of water. Heat until the apple has softened, but isn’t yet completely mush, then transfer to a bowl to cool.
Whip up the double cream to soft peaks, then fold in the calvados Chop the pecan halves roughly. Crush the meringue drops into the cream so that you have about 2/3 cream and 1/3 meringue.
Stir in the apple mixture, halved blackberries and most of the nuts. Serve in a glass bowl with the final few nuts on top. Serves 6