GUAVA-RIPPLED MERINGUES TOPPED WITH PISTACHIOS

These beautiful individual meringues are crispy and light with a slightly chewy centre. They’re fun to make and work well as individual Pavlovas

- Illanique Van Aswegen

Makes 12 A LITTLE EFFORT 2 hrs

WHAT YOU NEED

GUAVA COULIS

3 (about 300g in total) guavas, peeled, seeded and chopped

250ml (1 cup) water

75g sugar

1 tbsp lemon juice

MERINGUES

3 large egg whites

135g castor sugar

seeds of ½ vanilla pod

1 tsp cornflour

1 tsp red wine vinegar

20g (3 tbsp) pistachios, roughly chopped

HOW TO DO IT

1 For the guava coulis, place the guavas, water, sugar and lemon juice in a saucepan over medium heat and bring to a simmer. Cover with a lid and cook, 10 minutes. Purée until smooth.