Go Back
+ servings
5 from 1 vote

Kiwiberry and lemon 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


For the mini meringues (makes 6):

For the toppings:

  • 1 pack of 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.


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