Meringue Gâteau with Kiwi Fruit

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

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, e.g. 21, or letters, not to speak of various kinds of rosettes and twirls.


  • 2 egg whites
  • 125 g icing sugar


  • 150 ml cream, whipped
  • 4–6 kiwi fruit peeled and sliced


  • sprigs of fresh mint or lemon balm


Preheat the oven to 150°C/300°F/Gas 2. Cover a baking sheet with silicone paper (see Note), or grease and flour the sheet very carefully. Draw out 2 × 19cm circles on the paper or mark them with the tip of a knife on the flour.

Put the egg whites and all the icing sugar into a spotlessly clean and dry bowl and whisk until the mixture forms stiff peaks; this can take 8–10 minutes in an electric mixer. You can whisk it by hand but it takes quite a long time; even a handheld mixer will speed up the operation. Divide the mixture between the 2 circles and spread evenly with a palette knife, making sure it’s not too thin at the edges.

Bake in the preheated oven for 45 minutes or until the meringues will lift easily off the paper. Turn off the oven and allow them to cool in the oven – with the door slightly ajar – for about 20–30 minutes. (If you take the meringues out of the hot oven and put them down on a cold worktop they may crack.)