This dish was inspired by the beetroot meringues with chicken liver pate served at The Greenhouse Restaurant in Dublin. I used a wonderful Irish blue sheep cheese called Crozier Blue for this, but any good quality and strong blue cheese will do. You can make the meringues and blue cheese cream in advance and then just sandwich them together at the last minute before serving. This makes about 30-40 miniature meringues, so 15-20 of the sandwiched meringue canapes.

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