Soft Meringue, Hazelnuts & Irish Apple

For Soft Meringue

140g Egg Whites
260g Sugar
1 tsp Corn Flour
10ml White Vinegar

Lime Curd

100g Sugar
120ml lime juice
3 Eggs
50g Butter
100g Mascarpone

Lime and Apple Pickle

Juice of 3 limes
30g Sugar
1 Tbsp Tapioca
100ml Water
2 Granny Smith Apples (cut into 0.5cm dices)

  1. Pre heat oven to 90°C
  2. To make Meringue, please egg whites into mixer and whisk on high speed, slowly adding in the sugar
  3. Continue to whisk until the mix becomes stiff then add the vinegar and the cornflour
  4. Place into pipping bags and pipe into large domes
  5. Put into oven at 90°C for 1 hour
  6. Meanwhile, make lime curd by placing the sugar, eggs and lime juice into a bowl and whisk
  7. Place the bowl over a pot of boiling water and cook until the mix thickens
  8. Remove the bowl from the heat and add the cold butter by whisking it in. Let cool
  9. When the mix is cool, whisk in the mascarpone and set aside
  10. Find a pot and place the lime juice, sugar, tapioca and water in it. Gently simmer until the syrup thickens
  11. Pass all the tapioca seeds and add the apples into the pot
  12. Bring to the boil, remove from heat and leave to cool
  13. Assemble the dish with meringue, lime curd and apple pickles