Manuka honey and lemon curd meringues

Babiche Martens

Who can go past large, individual meringues laden with homemade lemon curd and fresh kiwifruit? I used green kiwifruit here for a slightly sour complement to the sweet curd and manuka honey. Find the recipe for lemon curd here.

Ingredients

3	Egg whites (Main)
1 ½ cups	Caster sugar
1 tsp	Cornflour
1 Tbsp	Malt vinegar
4 Tbsp	Water, boiling
½ cup	Toasted coconut
½ cup	Lemon curd
2	Kiwifruit, peeled and cubed
¼ cup	Manuka honey, for drizzling

Directions

1. Set oven to 150C. Line an oven tray with baking paper and draw 6 x 8cm circles.
2. Beat the egg whites, sugar, cornflour, vinegar and boiling water on high for 5 minutes, then turn down and continue to beat for 10 more minutes. Fold coconut through, reserving a tablespoon for decoration.
3. Spoon the mixture evenly into the centre of each circle, without spreading it out to the edges. It will spread a little as it cooks. Place in the oven for 35 minutes, then turn the oven off and leave the meringues to cool, preferably overnight.
4. To serve, plate the meringues, top with lemon curd, cream, kiwifruit and a little coconut. Drizzle some honey over to finish.

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