Ingredients50g Egg Whites80g Caster SugarMethodCook au bain marie to 81*c, whip to firm peaks, steam at 80*c for 8 mins
Ingredients50g Egg Whites80g Caster SugarMethodWhip egg white to firm peaks adding sugar gradually as you whip. Spread evenly on a tray and bake at 90*c for 1 HourTip: MeringueOnce whipped to firm peaks check the meringue is ready by rubbing the meringue between your thumb and finger checking there are no grains of sugar.
Ingredients400g Diced Apple90g Caster Sugar1 x Lemon Juice1 x Lemon ZestMethodPlace all ingredients in a small pan and cook on a low heat until the apple is softened and has absorbed the juices.Stir regularly to make sure it doesn’t burn
Ingredients100g Water50g Caster Sugar275g GrapesMethodBlend it up, freeze on sheet trays and fork it up as its freezing