1

Preheat oven to 120°C or 100°C fan-forced. Line a baking tray with baking paper. Draw six 8cm rounds on baking paper.

2

Finely grate 2 teaspoons rind from 1 orange. Set rind aside. Using a small, sharp knife, cut remaining rind and pith from orange. Cut rind and pith from remaining 2 oranges. Holding each orange over a bowl to catch any juice, cut the segments from between the membranes. Place segments in bowl with juice and place in fridge until required.

3

Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Gently fold in cornflour, vinegar, sesame seeds, poppy seeds and reserved grated rind.

4

Spoon mixture into rounds on prepared tray. Bake for 1 hour 15 minutes. Turn off oven. Cool meringues in oven with door slightly ajar.

5

Serve meringues topped with yoghurt, orange segments and drizzled with juice.