Kiwi meringue nests

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

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.

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

Tip: Meringues can be made up to 1 week ahead of time and stored in an airtight container until ready to use.