• 2 Egg Whites
  • 110g Caster Sugar
  • 4tbsp Desiccated Coconut
  • 4 Kiwi Fruits
  • 200ml Double Cream


  • 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!

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