4 egg whites
1 teaspoon vanilla
¼ teaspoon cream of tartar
1 and ¼ cups castor sugar
(Optional) ½ cup finely chopped pecan nuts
250g cream cheese
3 tablespoons butter
⅓ cup sugar
250 ml fresh cream
3 bananas, sliced
1 tablespoon lemon juice
½ cup chopped pecan nuts
Preheat oven to 150 grease and line baking sheets with wax paper
Draw with a pencil equal circles, the size you want the meringues to be, leaving space in between.
Place egg whites in a large bowl and add vanilla and cream of tartar. Beat until soft peaks form.
Gradually add sugar, 1 tablespoon at a time beating on high speed until stiff peaks form
Gently fold in the nuts.
Spread or pipe meringue over circles. Bake for 35 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour.
Meanwhile, in a medium bowl, beat cream cheese and butter till smooth. Beat in sugar and then whipping cream; beat on low speed until combined, then on medium speed just until soft peaks form (tips curl). Cover and chill until needed.
Before assembling, place banana slices in a small bowl. Drizzle with lime juice; toss gently to coat.
To assemble, lift meringues off paper, Place one meringue on a serving plate. Spread with some of the whipped cream mixture. Top with some of the banana slices and a sprinkling of the nuts.
Before serving, drizzle with golden syrup.
INFO & TIPS
This can also be made into a large meringue cake stack, divide the meringue into 3 equal circles and layer them with the cream cheese mixture banana and nuts, do 3 layers and refrigerate 1-2 hours before serving , can then be sliced like a cake