Ingredients
Method
1.Preheat oven to 130°C or 110°C fan. Line a baking tray with baking paper. Trace four 11cm circles onto baking paper.
2.Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1tbsp at a time, beating constantly, until thick and glossy.
3.Spoon or pipe meringue rounds onto prepared tray. Using a spoon, make an indent in top of each meringue. Bake, 30 minutes. Turn oven off and cool meringues in oven with door ajar.
4.Meanwhile, puree two kiwifruit in a blender. Slice remaining kiwifruit. To serve, place a dollop of yoghurt in centre of each meringue, top with sliced kiwifruit and drizzle with pureed kiwifruit.
Meringues can be made up to 1 week ahead of time and stored in an airtight container until ready to use.
Note