Kiwi meringue nests



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  • 2 eggwhites
  • ½ cup (110g) caster sugar
  • 4 kiwifruit, peeled, sliced
  • 200 g vanilla yoghurt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 130C or 110C fan. Line a baking tray with baking paper. Trace 4 x 11cm circles onto baking paper.

2. Using an electric mixer, beat egg whites until soft peaks. Add sugar, 1 tablespoon at a time, beating constantly, until thick and glossy. Spoon or pipe meringue onto circles on prepared tray. Using a spoon make an indent in top of each meringue. Bake for 30 minutes. Turn oven off and cool meringue in oven with door ajar.

3. When ready to serve, place a dollop of yoghurt into centre of each meringue and top with sliced kiwifruit.