Kiwi and Citrus Meringue Shells

Preparation: 10 minutes

Cooking: 30 minutes

2 egg whites

1/4 teaspoon salt

1/2 cup castor sugar

1/2 teaspoon vanilla

2 kiwi fruits

1 ruby red grapefruit

1 navel orange

whipped cream

chopped mint

Set oven at 110C. Lightly brush oven tray with oil or line with baking paper.

Add salt to egg whites and beat until stiff.

Add sugar gradually and continue to beat until stiff.

Stir in vanilla essence.

Pipe into round shells on oven tray.

Bake for 1-1 1/2 hours, reducing temperature during cooking. Meringue shells

should not colour.

Cool on cake cooler.

Add some whipped cream to the bottom of the meringue shell and fill with a

selection of sliced Kiwi Fruit, Ruby Red Grapefruit segments and segments of

Navel oranges.

Garnish with fresh chopped mint leaves.