Ingredients
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
Preparation
Preheat oven to 350 degrees. Line a largebaking sheet with parchment paper.With a mixer, beat egg whites andcream of tartar until very soft peaksform. While beating, gradually add3/4 cup sugar, then add cornstarch andlemon zest. Continue to beat untilmeringue is thick and marshmallowy,about 5 minutes. Drop 6 moundsof meringue, 3 inches apart, onto preparedsheet. Using the back of aspoon, make a small well in the centerof each mound.
Place sheet in oven; immediatelyreduce temperature to 250 degrees. Bake untilmeringues are pale and easily liftfrom paper, about 2 hours. Turn offoven; 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.
