Meringue Gâteau with Kiwi Fruit

Lots of people are apprehensive about making meringues, but this recipe makes it easy. It needs practically no skill to make, because you just add the icing sugar in with the egg whites at the beginning, so you don’t have to worry about your ‘folding in technique. This meringue cooks faster and is baked at a higher temperature than ordinary Swiss meringue. It is also tremendously versatile because it can be piped or spread into any shape you like: heart shapes, rectangles, squares, numbers,