A Bridgerton HIGH TEA

Lace up your corset and pop on a hat for a scandalously decadent treat

Meringue kisses in the garden

MAKES 45

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1 cup plus 1 teaspoon caster sugar

1/2 teaspoon vanilla extract (optional) Gel food colouring (optional)

1 Preheat oven to 110°C. Line two baking sheets with baking paper.

2 In a stand mixer fitted with a whites on medium speed until foamy, about 3 minutes. While mixer is still running, add cream of tartar and sugar, 1 tablespoon at a time.

3 Once meringue forms soft 3 vanilla and/or food colouring, if using. Continue to whisk until mer gue holds stiff peaks, about 8-10 minutes.

4 Transfer meringue to a piping Ibag fitted with a large star tip. Press tip to a prepared baking sheet and hold for a second as meringue forms upward, then stop applying pressure and lift quickly to create a slightly curved tip. Repeat with remaining meringue.

5 Bake for 90 minutes or 5 to the touch. Turn off oven and leave meringues in closed oven another 1 hour. They are done when they pull off baking paper very easily. Store at room temperature in a closed container for up to 5 days.

First bloom mini muffins with blue buttercream frosting

MAKES 24

1/4 cup unsalted butter, softened

1/2 cup sugar

2 large eggs

1/3 cup full-fat milk

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups plain flour, sifted

BUTTERCREAM FROSTING

4 cups icing sugar

1 cup unsalted butter, softened