• 4servings
  • 60minutes

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Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 eggwhites

  2. 1/2 cup (110g) caster sugar

  3. 4 kiwifruit, peeled, sliced

  4. 200g vanilla yoghurt

Instructions Jump to Ingredients ↑

  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.

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


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