4 medium sized free-range egg whites
250g caster sugar
1tsp corn flour
1tsp vanilla extract
1tsp white wine vinegar
4tsp ground cinnamon
For the topping
250ml double cream
3 Granny Smith apples, peeled
125g soft brown sugar
fresh mint sprigs to decorate
Preheat oven 180°C. Line 2 baking sheets with nonstick baking paper.
Whisk the eggs whites until stiff, adding the sugar slowly. Continue to whisk and add the cinnamon, corn flour, vanilla and vinegar.
Spoon the mixture onto the two prepared baking sheets, making 8 meringues. Place in the oven and immediately turn the oven down to 140°C. Bake for 1 hour.
Cut the apples into 8 pieces. Heat the butter, and once melted add the sugar. Stir a little to dissolve the sugar, add the apples. Cook over med-high heat until the apples have caramelized and become soft.
Just before serving add the brandy. Whip the cream until it has soft peaks.
To serve, dollop a spoonful of cream on top of each meringue and spoon the warm caramelized fruit over. Decorate with sprigs of fresh mint leaves. Serve immediately.