Fruit Meringue Tartlets

Step 1

Preheat oven to 160°C (140°C fan forced). Place 12 biscuits over each hole of a twelve-hole, shallow patty cake tray. Bake for 3-4 minutes or until soft. Remove from oven. Then, carefully press softened biscuits with a teaspoon into pan to mould into a cup shape. Allow to cool. Repeat with the remaining biscuits.

Step 2

Combine fruit puree and cornflour in a microwave safe bowl. Heat on HIGH for 30 seconds and stir. Cornflour will slightly thicken the mixture. Allow to cool

Step 3

Increase oven to 200°C (180°C fan forced) Using an electric mixer, place egg whites into a small bowl and beat until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition.

Step 4

Divide apple and apricot filling between biscuit cups. Top with meringue. Use a knife to spread meringue and create swirls. Bake for 4 minutes or until meringue just starts to turn golden on the peaks. Stand for 5 minutes. These meringue tartlets are best consumed within an hour of baking.