Coconut Meringue With Kiwi and Whipped Cream

Pre-heat the oven to 140C and line a baking tray with greaseproof paper.

Break the egg whites into a bowl and use an electric mixer to whisk the eggs - whisk until stiff peaks form. Slowly mix in the caster sugar and gently fold in the coconut using a wooden spoon. Separate the mixture into 4 equally sized mounds on the baking tray; bake in the oven for 30 minutes.

Meanwhile, remove the skin from the kiwi fruits and chop into small dice (1/4" x 1/4" x 1/4"). Whip the double cream until it thickens and then put into the fridge until serving.

Once the meringues have been in the oven for 30 minutes, turn the oven off but leave the meringues in the oven for a further 1/2 hour.

Afterwards, take the meringue out the oven and leave to cool on a cooling rack. When ready to serve, mix together the whipped cream and chopped Kiwi. Spoon on top of each meringue and you are ready to eat!