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1
Preheat oven to 250 degrees and line a baking sheet with parchment paper.
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2
With an electric mixer on low speed, beat egg whites with pinches of salt and cream of tartar until foamy. Increase speed to medium-high and add 3/4 cup sugar, one tablespoon at a time. Combine remaining sugar with cornstarch. Gradually add sugar/cornstarch mixture and continue beating until stiff glossy peaks form, about 5 minutes. Beat in vinegar and vanilla until combined.
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3
Spread the meringue onto the parchment, creating 6 circles with slightly concave centers. Sprinkle with chopped pistachios. Bake for hour and 15 minutes; then turn off the heat. Prop oven door open with a wooden spoon and cool meringues in oven at least one hour.
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4
Gently peel off parchment and store in dry environment until ready to plate.
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5
For hibiscus syrup and apples
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6
While meringues are baking, combine hibiscus flowers, apple cider, water and sugar in medium saucepan. Bring to boil; reduce heat to simmer for 20 minutes, stirring occasionally.
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7
Strain though a fine mesh sieve and pour liquid back into saucepan.
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8
Pare apples and cut into halves lengthwise. Core. Add apple halves to saucepan cut side up and simmer for 7-8 minutes or just until tender. Remove fruit with slotted spoon and arrange in a single layer, cut side down, in a glass baking dish. Bathe apples with several spoonfuls of syrup. Refrigerate when cool.
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9
Bring liquid to boil; reduce temperature and simmer over low heat for 20 minutes or reduced by half.
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10
Cool syrup to room temperature. Stir in lemon juice, zest and pinch salt. Refrigerate in glass or plastic container.
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11
In a large bowl, whip the cream and 1 tablespoon sugar until soft peaks form. Gently fold in yogurt.
