• 1 large egg white
• 1/8 tsp cream of tartar
•  Sprinkling of salt
• ¼ c icing sugar
• ¼ tsp vanilla extract

Preheat the oven to 130C.  Cover a tray with baking paper.

Beat the egg white, cream of tartar and salt at hi speed until foamy. Gradually add in the icing sugar one tablespoon full at a time, beating until stiff peaks form.  Lastly fold in the vanilla.

Divide the meringue into two equal nests and bake for 1 ½ hours or until dry.  Turn the heat off and let the meringues cool in the oven with the door closed for at least 3 hours.

Carefully remove the meringues from the paper and serve with whipped cream, berries or chocolate or whatever fruit and flavours appeal.  Last night we had these with lemon curd, whipped cream and passion fruit couli.  If you look back through the recipes on the website you will find the one for the lemon curd which is quite delicious.

• 200 g softened butter
• 8 tbsp brown sugar
• 4 tbsp golden syrup
• 2 tsp baking soda dissolved in a tbsp hot water
• ½ tsp vanilla essence
• 2 cups flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• Pinch of salt
• Preheat the oven to 150C

Beat the butter and sugar together and then add the golden syrup, baking soda in water and vanilla essence.  Stir in the dry ingredients and knead well.

Roll out the doll between two sheets of baking paper until about 1/2” thick.  Cut out shapes, place on a tray and bake for 10-15 mins.  Cool on racks and then ice with royal icing which you can make by beating together 2 cups of icing sugar, an egg white and a squeeze of lemon juice.