Kiwi Meringues
4 servings
40 minutes
Meringues with kiwi are an airy treat infused with the tenderness of Mediterranean cuisine. Historically, meringues originated in France and Switzerland, but in this recipe they gain new freshness from the sweet-sour notes of kiwi. Light and crispy, they contrast with the juicy fruit pulp, creating a harmony of flavors. This dessert is perfect for summer evenings, morning tea time, or festive tables. Lemon zest adds freshness while cream of tartar helps stabilize the texture. Making meringues is an art of patience as they are baked at low temperatures to maintain their airiness and fragility. Serving them with kiwi turns them into a true delight, balancing sweetness and acidity in one exquisite dish.
1
Preheat the oven to 180 degrees. Line a large baking sheet with parchment.
2
In a large bowl, beat the egg whites with cream of tartar until stiff peaks form. While beating, gradually add sugar, leaving 1 tablespoon, lemon zest, and cornstarch.
- Egg white: 4 pieces
- Cream of tartar: 0.3 teaspoon
- Sugar: 0.8 glass
- Grated lemon zest: 1 teaspoon
- Cornstarch: 2 teaspoons
3
Place 6 mounds of egg whites about 7 cm apart. Make small indentations in the center with a spoon.
4
Place the baking tray in the oven and immediately reduce the temperature to 120 degrees. Bake for about 2 hours until firm and dry. Turn off the oven and leave it for 30 minutes. Transfer to a rack and cool for another hour.
5
Peel the kiwi, cut it lengthwise into 4 parts, then slice it thinly. Transfer to a bowl and mix with the remaining spoon of sugar and lemon juice.
- Sugar: 0.8 glass
- Lemon juice: 1 tablespoon
- Kiwi: 6 pieces
6
Place the meringues on a plate and fill the indentations with kiwi. Serve immediately.