Peel and core the envy™ apples then cut into small diced pieces
Transfer to a medium saucepan and add the cinnamon and caster sugar and simmer for 8-10 minutes until tender
Stir in the combined corn flour and water
Stir for 2-3 minutes over a low heat until the apple is thick and saucy, set aside to cool completely
Pre-heat the oven to 190 degrees
Arrange the tartlet shells on a lined baking tray
Combine the sugar and water in a small saucepan and simmer stirring occasionally for about 8-10 minutes until syrupy but still clear
Meanwhile using an electric beater whip the egg whites until soft peaks then gradually pour in the hot sugar syrup in a thin stream beating continuously until the meringue is thick, white and glossy, about 5 minutes.
¾ Fill the tart shells with the apple mixture then spoon or pipe the meringue on top ending in a peak at the center
Bake for 6-8 minutes or until the meringue starts to toast and turn golden
