Fruit mince meringue tarts

Preheat oven to 200C or 180C fan-forced.

Combine sugar and 1/4 cup of water in a small saucepan. Stir on low heat until sugar dissolves. Increase heat to medium. Simmer for 3-4 mins, without stirring, until syrup reaches soft-ball stage (to test, drop a teaspoonful of syrup into a small bowl of water – the syrup should form a ball).

Meanwhile, using an electric mixer, beat egg whites until firm peaks form. As soon as the syrup is ready, add to meringue in a slow, steady stream, beating constantly on medium speed, until thick and glossy. Pipe or spoon meringue over tarts.

Place tarts on a baking tray and bake for 5 mins, or until just golden. Dust with icing sugar and serve warm or at room temperature.