1. Whisk the egg whites till they are white but not stiff
2. Add the sugar and Organic Pumpkin spice
3. Whisk till stiff peaks form and the eggs don't fall off the whisk when held over bowl
4. Spoon or pipe the meringue mixture onto a lined tray into shapes the size of an egg
5. Cook for 1 hour and 20 minutes at 100c until the shells are firm and the middle of the meringues are still slightly mallow like
6. While the meringues are cooking prepare the apples
7. Put the butter, apples and sugar into a shallow pan with the pumpkin spice and cook on high till the butter and sugar browns with the apples, be careful not to let the sauce burn or it will become bitter and will be no good.
8. To serve put two meringues onto each serving plate, pipe or spoon the whipped cream onto the meringues, serve with the caramelised apples next to or on top of the meringues and enjoy the sticky spiced apples and freshly whipped cream
9. Meringues will keep for a week or two in an airtight tin or sealed bag (if there's any left)

*note: sugar, butter, pumpkin spice and apples in brackets are the sauce ingredients