Kiwis add a sweet touch to these easy meringues.
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup plus 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
- 6 kiwis, peeled, quartered, and sliced
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. With a mixer, beat egg whites and cream of tartar until very soft peaks form. While beating, gradually add 3/4 cup sugar, then add cornstarch and lemon zest. Continue to beat until meringue is thick and marshmallowy, about 5 minutes. Drop 6 mounds of meringue, 3 inches apart, onto prepared sheet. Using the back of a spoon, make a small well in the center of each mound.
Place sheet in oven; immediately reduce temperature to 250 degrees. Bake until meringues are pale and easily lift from paper, about 2 hours. Turn off oven; let sit in oven, 30 minutes. Transfer sheet to a rack to cool, 1 hour.
In a bowl, combine kiwis, remaining 1 tablespoon sugar, and lemon juice. Top meringues with kiwi mixture, and serve immediately.