Kiwiberry and Lemon Mini Meringues
NERGI® kiwi berries are a new berry fruit I have never seen before, how about you? They may look like baby kiwis but they are actually an unrelated kind of berry that has been grown in Asia for several hundred years. Since 2013 they have been grown in France, Portugal, Italy and the Netherlands too.
The kiwi berry season runs from September until the beginning of November so they should be arriving in the shops in the UK around about now.
These naturally sweet kiwi berries are handy and easy to eat, as no peeling is required. They have a very thin skin so are perfect for snacking. Y
When I tried them, I was struck by their delicate flavour, and I decided to pair my NERGI® kiwi berries with lemon zest, light creme fraiche and lemon-flavoured meringues to create a light and zesty dessert. Read on for the recipe for my kiwiberry and lemon mini meringues.
For the mini meringues (makes 6):
- 2 large egg whites
- 60 g caster sugar
- 50 g icing sugar
- 0.5 tsp organic lemon extract
For the toppings:
- 1 pack of NERGI® kiwi berries
- 150 ml light creme fraiche
- zest of a lemon
- To make the meringues, whisk the egg whites at medium speed using an electric hand mixer until they form soft peaks .
- Add the caster sugar one spoon at a time and continue to whisk at high speed. The meringue should be smooth and glossy.
- Fold in the icing sugar one third at a time.
- Add the lemon extract and combine gently.
- Using a large spoon, form 6 small meringue nests on a lined baking tray.
- Bake at 100 degrees in a fan oven for 1 hour to 1 hour 15 minutes, until the meringues are firm.
- Leave the meringues to cool.
- Using a fork, mash a few of the kiwi berries gently to make puree.
- Spoon creme fraiche onto each meringue nest, followed by a little of the kiwi berry puree.
- To finish, slice a kiwi berry in half for each meringue and place on top. Add lemon zest on top of each to serve.
Disclosure: I received a pack of NERGI® kiwi berries and payment to create a recipe but all views are my own.