SunGold Kiwifruit and Manuka Honey Meringues
INGREDIENTS
6 Zespri™ SunGold Kiwifruit, peeled and sliced
11 egg whites
1 tsp lemon juice
pinch of fine salt
1-lb 2 oz (550g) demerara sugar*
150 ml (5 oz) double cream
2 tbsp manuka honey**
2 tsp sugar
*Demerara sugar is course and light brown, similar to ""sugar in the raw"" in the U.S. Light brown sugar makes a good substitute.
**Native manuka honey is another of New Zealand's delicious foods. However, any high quality honey will work as well.
METHOD
- Recipe courtesy of Chefs Jan Bilton & Julie Biuso for Zespri International Ltd.
- Place the first four ingredients into the bowl of an electric mixer, and beat with a whisk attachment for 10 minutes on full power.
- Line two or three baking sheets with parchment paper. Spoon the meringue mixture into 12 to 15 rounds* onto the sheets; then, using the back of a spoon, gently make a well in the center of each meringue.
- Bake for 1½ hours at 120°C (250°F); then, turn the oven off and leave the meringues in the oven to cool completely.
- When you're ready to serve these, whip the cream and honey until thick enough to form peaks.
- Slice four of the Zespri™ SunGold Kiwifruit each into six rings. Mash the remaining two Zespri™ kiwifruit and the caster sugar with the back of a fork to make a coulis.
- To serve, place for of the meringues onto dessert plates, and fill each with 1/4 of the honey-cream mixture. Top with Zespri™ kiwifruit slices; then, pour the coulis around the edge of the plate.
Notes:
Tropical-sweet gold Zespri™ kiwifruit is featured in this richly sweet dessert.
*When making meringues, it is difficult to make just four at a time, so this recipe will make about 12-15 meringues. Keep them in an airtight container for up to a week."