Kiwi Fruit Meringues
1 hr 30 min.
ready in 2 h. 30 min.
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and line a baking tray with grease-proof paper.
Beat the egg whites until stiff, then gradually add the sugar and vanilla sugar (or vanilla extract) and continue beating until the mixture is firm and shiny. Then, using a piping bag with a star nozzle, pipe 8 circles approximately 10 cm in diameter onto the grease-proof paper. Fill in the centres of 4 of the circles to make round bases.
Bake in the oven for about 1 hour. Take out and leave to cool.
For the filling, put the chopped kiwi fruit into a small pan with the sugar, bring to the boil, then remove from the heat. Chill in the refrigerator.
Whip the cream until stiff. Place one meringue base on each dessert plate and fill with chilled kiwi fruit. Place a meringue ring on top of each base and fill with cream. Halve the reserved kiwi fruit slices and place one halved slice on top of the cream. Garnish with mint leaves and serve immediately (the meringues will soften relatively quickly in contact with the fruit).