earl grey pistachio meringue tower with blueberries and figs and edible flowers
4 egg whites 220g 1 cup caster sugar 1/4 tsp cream of tartar 2 tsp corn flour 1 tsp white white vinegar 1 earl grey tea bag 6 tbsp chopped pistachios preheat the oven to 120c in the bowl of a stand mixer add the egg whites whip until they are frothy then add the sugar, earl grey and cream of tartar and continue to whip until thick and glossy then add the vinegar and corn flour continue whipping until stiff peaks form, then mix through the pistachios. spoon the mixture in small mounds onto a lined tray bake for about 1 hour to 1 hour 20 or until they can be peeled away from the baking paper in one piece. let cool make blueberry sauce 1 punnet of blueberries (150g) 110g (1/2 cup sugar) in a pan add the blueberries and sugar and simmer over a medium heat until the blueberries burst and the liquid thickens, pour through a sift then pour into a jug. whip 300ml double cream with 5 tbsp icing sugar then add some of the blueberry sauce and whip until thick. start building up a tower with the meringues and add the cream, sauce and fresh blueberries and chopped figs (optional) once you have built up the meringues add the flowers.
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