Ingredients
Method
Meringue Base
- Create or use a pre-made circle pattern for your baking sheet. You can trace 2 1/2-inch diameter circles on parchment paper or use a silicon mat. Place parchment over you pattern, so that you can see through enough to trace when piping. (Or you can try doing it freestyle).
- Preheat oven to 300 degrees.
- Heat up water in a pot to boiling. Add sugar to boiling water stirring to dissolve. Once dissolved, turn off heat and allow to cool to room temp.
- Once cool, place sugar water in a stand mixer. Using whisk attachment, add in meringue powder and whisk to help dissolved for a few minutes
- Then turn mixer to medium speed for about 10 min to get well mixed and start to see some volume.
- Then turn to high speed and allow it to become very stiff and holding shape (not blobbing loose). This can take several minutes
- Once the meringue is holding shape, add lemon zest and mix on medium speed for 30 seconds. You may need to scrape edges to make sure it is evenly incorporated.
- Next add lemon juice and cornstarch. Mix at medium speed for 30 seconds. Scrape edges and fold in to make sure all is mixed in.
- Spoon meringue into a large piping bag (with or without a large tip). If not piping, but using a spoon to dispense, you can skip step.
- If piping: starting at middle of circle pattern, pipe from center and move outward to trace a circle. Wind up along the edges to make a nest shape, leaving the middle hollow. Only do about two rotations to get the right height. As needed, use the back of a teaspoon to shape out the hollow part more.
- If using a spoon and not piping, place about a half cup of meringue in the center of the circle. Starting from the center, use the spoon half way in to push out toward the circle edges in a circular motion. As needed, use the back of a teaspoon to shape out the hollow part more.
- Turn oven down to 225 degrees and let bake undisturbed for 30 minutes.
- Turn oven off and let sit in oven to begin cooling for 30 minutes.
- Bring out of oven and continue to cool to room temperature in protected area (keep away from moisture. Do not do dishes or other steamy things around them.) Once cool, store in airtight container or bag.
Toppings Preparation
- Lemon Curd: Prepare by stirring it to make it spreadable. If piping, put in piping bag.
- Strawberries: Wash, dehull and slice strawberries. If they are underipe and a bit bitter, you can sprinkle a tablespoon of sugar and gentle toss. This will make them develop a juice. Which isn’t bad, just messy
- Kiwi Puree: Peel or scoop out kiwi fruit. You are going to mash them up, so this doesn’t have to be precise. Just get the hairy bits off. Pulse in processor or blender until a fairly smooth puree. If a bit under ripe, mix in a teaspoon of sugar.
- Whipped Cream: When close to serving, take cold whipping cream and whip in stand mixer on high. As it starts to form, sift in about 1/4 cup powdered sugar and 1 Tablespoon of stabilizer. When stiff peaks that can hold shape, place in piping bag. (If using a whipping cream dispenser, just mix together these ingredients and place in canister. Usually takes about 2 charges to fully set up)
Assembly
- When within 30 minutes of serving you can begin to assemble
- Place meringues on serving tray or plates – so you do not have to transfer them later.
- Spoon or dispense about a teaspoon of lemon curd in center of meringue.
- Pipe whipped cream over lemon curd and mound over the top of the meringue base.
- Place strawberries in the center of the whipped cream Push the in a bit so they can stand up.
- Drizzled kiwi puree overs edges of strawberries, allowing some to spill down sides a bit.Serve immediately.