A fruity dessert.
Three 10 oz bottles Tree Top Strawberry Kiwi blended Juice
1 cup cold heavy
4-5 kiwi, peeled
strawberries for garnish
4 egg whites at room temperature
Pinch of salt
1 cup superfine
½ teaspoon malt
Preheat oven to 325 F. Line a baking sheet with parchment paper.
For Meringue: In a large bowl, beat egg whites with salt until soft
peaks form when the whisk is lifted. Gradually beat in superfine sugar
and continue to beat until mixture is glossy and very thick and stiff
peaks form when the whisk is lifted. Beat in cornstarch and vinegar.
For individual meringues, use a large spoon to make 6-8 mounds of egg
mixture on a prepared pan, allowing 1-2 inches between them. For a large
meringue, spoon into a single large mound and swirl top with fork or
Bake for 2 minutes, and then reduce oven temperature to 250 F. Continue
to bake until crisp to the touch, about 1 hour for individual meringues
and 1 hour 40-50 minutes for the large meringue. Turn off oven and
leave meringues in the oven to cool completely, about 2 hours. Store in
an airtight container up to 1 week.
Boil strawberry kiwi juice in a saucepan over medium-high heat until
reduced to 2/3 cup. Cover and chill thoroughly, at least 2 hours. It
must be very cold before adding cream. In a bowl, whip cream until soft
peaks are formed. Fold in reduced juice and powdered sugar. Cover and
chill until ready to serve.
Top meringue with flavored cream and sprinkle with diced kiwi. Garnish with fresh strawberries.