TipPassion fruit cream for lemon meringues
In a bowl, whisk 400ml double cream with 2 tbsp icing sugar until it just holds it shape. Swirl through the pulp and seeds from 3 passion fruits, then chill until ready to serve.Cardamom yogurt for pistachio meringues
Break the seeds from 10 cardamom pods into a mortar. Add 1 tbsp golden caster sugar and pound with a pestle to a fine powder. Swirl the cardamom sugar into a 500g pot Greek yogurt, then chill until ready to serve.Sweet basil cream for raspberry meringues
Put 10 basil leaves into the small bowl of a food processor with 100g icing sugar. Blitz to a powder. Whisk 400ml double cream until it just holds its shape, then add the basil sugar and briefly whisk again until just combined. Chill until ready to serve.Cinnamon cream for orange meringues
Put 400ml double cream, 2 tbsp icing sugar and 1 tsp ground cinnamon in a bowl. Whisk until it just holds its shape, and chill until ready to serve.Lemon curd cream for blueberry meringues
In a bowl, whisk 400ml double cream with 2 tbsp icing sugar until it just holds its shape. Swirl through 3 tbsp lemon curd and chill until ready to serve.White chocolate & mascarpone cream for lavender meringues
Break 100g white chocolate into a small microwaveable bowl and melt in 20-sec blasts in the microwave, stirring in between. Leave to cool a little. In another bowl, whisk 200ml double cream and 200g mascarpone until it just holds its shape. Swirl through the chocolate, but don’t overmix. Chill until ready to serve.