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ZESPRI® GOLD
KIWIFRUIT & MANUKA HONEY MERINGUES
- Recipe courtesy of Chefs Jan Bilton & Julie Biuso for ZESPRI
International Ltd.
 INGREDIENTS:
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**
6 ZESPRI® GOLD Kiwifruit, peeled and sliced
2 tsp sugar
METHOD:
- 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® GOLD Kiwifruit each
into six rings. Mash the remaining two 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 kiwifruit slices; then, pour the
coulis around
the edge of the plate.
Prep time: 10 minutes
Chilling time: Follow ice cream freezer instructions
Makes: 4 servings
Notes:
Tropical-sweet
gold kiwifruit is featured in this richly sweet dessert.
*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.
***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.
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