Fig hazelnut meringues

1.Preheat oven to 150°C (130°C fan-forced). Grease 2 baking trays. Using a pencil and a 14cm (diameter) plate as a guide, mark 2 discs on a piece of baking paper. Repeat with another piece of baking paper. Place paper, marked-side down, on prepared trays. Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until sugar dissolves and mixture is thick, glossy and firm peaks form. Beat in cornflour until combined.

2.Spoon meringue onto marked discs on prepared trays. Bake for 25 minutes or until dry to touch. Turn oven off. Cool meringues completely in oven with door ajar.

3.Combine fig and hazelnut in a bowl. Drizzle with honey; toss to coat. Using an electric mixer, beat cream, vanilla and icing sugar in a bowl until soft peaks forrn. Serve meringues topped with cream and fig mixture.