MERINGUE RIPPLE WITH GRAPES .

Preheat your oven to 180 deg C. In the bowl of your electric mixer , whip 4 eggwhites until soft peaks form . Measure out 1/3 cup of icing sugar mixed 1/2 tsp of cinnamon . Sprinkle over 1/3 of the icing sugar mix and whip until well incorporated , about 3 minutes Repeat this process using all the icing sugar mix and the meringue has stiff , shiny peaks With a large spoon ,or piping bag , drop the mixture onto a prepared baking tray lined with baking paper , into 14 equal mounds . With the back of a spoon make a slight indentation into the top of each meringue . Bake for 2 hours , then remove from the oven and cool completely on the baking tray . Combine 2 tbs of runny honey with 3 tbs of passionfruit curd and 600ml of cream and beat until thickened and firm peaks hold shape . Spoon the cream into the shells and join them vertically on a plate . Dress with excess cream and light sprinkle of dried rosemary , serve with fresh grapes .