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“A New Zealand dessert that is all the rage at the All Recipes site. "To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites." Could make meringue day before but don't topped with whipped cream and fruit until serving.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 300 degrees F (150 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Draw a 9 inch circle on the parchment paper.
  4. In a large bowl, beat egg whites until stiff but not dry.
  5. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
  6. Beat until thick and glossy.
  7. Overbeaten egg whites lose volume and deflate when folded into other ingredients.
  8. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
  9. Gently fold in vanilla extract, lemon juice and cornstarch.
  10. Spoon mixture inside the circle drawn on the parchment paper.
  11. Working from the center, spread mixture toward the outside edge, building edge slightly.
  12. This should leave a slight depression in the center.
  13. Bake for 1 hour; cool on a wire rack.
  14. Let cool completely before next phase.
  15. Remove the paper, and place meringue on a flat serving plate.
  16. Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes.
  17. Gently fold lemon curd into whipped cream.
  18. Pile center of the meringue with whipped cream.
  19. Top whipped cream with kiwifruit slices OR fruit of your choice.

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