Brown Sugar Meringues with Kiwi
Preheat the oven to 275°F and line a large baking tray with greaseproof paper.
Whisk the egg whites until they form stiff peaks, then gradually whisk in the caster sugar. Thoroughly mix the brown sugar with the cornstarch, then gradually add it to the meringue mixture with the whisk still running.
To decorate, whip the cream until it holds its shape then spoon it into a piping bag fitted with a large star nozzle. Pipe the cream onto the meringues and top with kiwi slices and silver dragees.