Preheat the oven to 120ºC.
Draw 2 x 20 cm circles on parchment paper and flip over.
Grease two large baking trays and line with the prepared parchment paper templates.
Add the chamomile tea bags into a cup.
Pour hot water into the cup.
Set aside for 5 minutes.
Remove the tea bags and set the tea aside.

Fit the Whisk Tool.
Add the egg whites into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Max.
While the machine is still running, add 200 g of caster sugar, cornflour and the chamomile tea into the Appliance bowl.
Mix for 4 minutes, speed Max, until the meringue is stiff and glossy.

Spoon half of the meringue onto one of the prepared baking trays and spread into a 20 cm circle.
Sweep the centre of meringue to create a small indent.
Repeat using the rest of the meringue mixture on the other prepared baking tray.

Bake for 2 hours, 120ºC and then turn the heat off.
Leave the meringue in the oven and let cool for 2 hours.
(Tip: Leave for at least 2 hours.)

Add the sliced peaches, sliced apricots, 100 g of caster sugar, cinnamon stick and water into a large saucepan.
Cook over a low heat for 10 minutes until the fruit has softened.
Remove the saucepan from the heat.
Add fresh basil leaves into the saucepan.
Mix until combined, set aside and let cool.

Clean the Appliance bowl and fit the Whisk Tool.
Add the whipping cream, icing sugar and vanilla extract into the Appliance bowl, fit the splashguard.
Mix for 4 minutes, speed 4, until stiff.

Place one meringue circle onto a serving plate.
Spoon half of the whipped cream onto the meringue.
Spread the cream evenly, leaving a 1 cm border around the edges.
Spoon half of the softened fruits onto the whipped cream and spread evenly, leaving a 1 cm border around the edges.
Top with the other meringue circle.
Spoon the remaining whipped cream onto the meringue.
Top with the rest of the fruits.
Garnish with basil leaves.

Serve