Go Back
Small meringue nests filled with cream, topped with halved kiwi berries and lemon zest, on white plate.
Print
5 from 1 vote

Kiwiberry Meringues

Little meringues with lemon and kiwi berry filling, with creme fraiche
Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 124kcal

Ingredients

For the mini meringues (makes 6):

For the toppings:

  • 1 pack of kiwi berries
  • 150 ml light creme fraiche
  • zest of a lemon

Instructions

  • To make the meringues, whisk the egg whites at medium speed using an electric hand mixer until they form soft peaks.
    2 large egg whites
  • Add the caster sugar one spoon at a time and continue to whisk at high speed. The meringue should be smooth and glossy.
    60 g caster sugar (superfine sugar)
  • Fold in the icing sugar one third at a time.
    50 g icing sugar
  • Add the lemon extract and combine gently.
    ½ tsp organic lemon extract
  • Using a large spoon, form 6 small meringue nests on a lined baking tray.
  • Bake at 100℃ / 210℉ 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.
    1 pack of kiwi berries
  • Spoon creme fraiche onto each meringue nest, followed by a little of the kiwi berry puree.
    150 ml light creme fraiche
  • To finish, slice a kiwi berry in half for each meringue and place on top. Add lemon zest on top of each to serve.
    zest of a lemon

Nutrition

Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 36mg | Potassium: 51mg | Sugar: 18g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 28mg