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.