Serves 4 Difficulty
For meringue: 2 large egg whites 1/8 teaspoon cream of tartar 1/2 cup sugar 1 teaspoon corn starch 1/4 teaspoon cider vinegar 1/4 teaspoon vanilla 1/8 teaspoon cinnamon
For dessert: 1/4 cup unsalted butter 1/2 cup gf brown sugar 1/4 cup sugar 2 bananas, cut into large slices 1/4 teaspoon cinnamon 1/2 cup walnuts, toasted 3 oz semi-sweet chocolate, chopped 1/2 cup cream
1/2 cup whipping cream 2 teaspoons sugar
For meringue: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
With an electric mixer, beat egg whites for 1 minute. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar, beating until mixture resembles marshmallow creme. Beat in cornstarch, vinegar, vanilla and cinnamon.
With a large wooden spoon, drop meringue in 4 large mounds on baking sheet. With the back of the spoon, make a depression in center of each mound.
Place meringues in oven and immediately reduce heat to 250 degrees F. Bake for 50 minutes.
Remove baking sheet from oven and let cool on a rack.
For dessert: Place chocolate in a bowl. Heat cream to boiling, remove from heat and pour over chocolate. Stir until chocolate is melted and blended.
Whip cream with sugar and refrigerate until ready to assemble.
Melt butter in a heavy saucepan. Add both sugars and stir until dissolved. Increase heat and boil until syrupy, about 4 minutes (be careful not to burn mixture). Add banana then sprinkle with cinnamon. Remove from heat.
To serve: Place a couple of spoonfuls of chocolate in the cenrter of each dessert plate. Place a meringue shell in the center of each. Top with banana mixture, toasted nuts and whipped cream. Serve immediately.
Place a meringue on each plate, top with nectarine slices and a dolop of topping. Pour a little nectarine juice over top and serve.