Who can go past large, individual meringues laden with homemade lemon curd and fresh kiwifruit? I used green kiwifruit here for a slightly sour complement to the sweet curd and manuka honey. Find the recipe for lemon curd here.
|3||Egg whites (Main)|
|1 ½ cups||Caster sugar|
|1 Tbsp||Malt vinegar|
|4 Tbsp||Water, boiling|
|½ cup||Toasted coconut|
|½ cup||Lemon curd|
|2||Kiwifruit, peeled and cubed|
|¼ cup||Manuka honey, for drizzling|
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- Set oven to 150C. Line an oven tray with baking paper and draw 6 x 8cm circles.
- Beat the egg whites, sugar, cornflour, vinegar and boiling water on high for 5 minutes, then turn down and continue to beat for 10 more minutes. Fold coconut through, reserving a tablespoon for decoration.
- Spoon the mixture evenly into the centre of each circle, without spreading it out to the edges. It will spread a little as it cooks. Place in the oven for 35 minutes, then turn the oven off and leave the meringues to cool, preferably overnight.
- To serve, plate the meringues, top with lemon curd, cream, kiwifruit and a little coconut. Drizzle some honey over to finish.