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Place the sugar, water and cream of tartar in a saucepan over high heat.
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Bring to the boil, reduce heat to low and cook for 4 minutes.
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Place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form. While the motor is running, add the hot sugar syrup in a thin steady stream and whisk for 1–2 minutes or until thick and glossy.
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Spoon the meringue over the filling and, using a kitchen blowtorch, torch until lightly golden.
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If you don’t have a kitchen blowtorch, preheat a grill to high and cook for 30 seconds–1 minute or until lightly golden brown.