Coconut Meringue With Kiwi and Whipped Cream

Method

• step 1

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

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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!