Kiwi Meringue Tarts

Makes 16–22

Got egg whites? Meringues are the easiest and most exotic dessert to make with leftover egg whites, or if you just want to start from scratch with fresh eggs or powdered egg whites. The best part is that meringues are fast to make, and once they are in the oven, you can almost forget about them.

4 large egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon almond extract 

1 teaspoon white vinegar
2 cups whipping cream

1/4 cup confectioner’s sugar
1 cup mascarpone cheese at room temperature
2 large kiwi fruit, peeled and cut in half-circles

Mint leaves, for garnish

1. Preheat the oven to 250°F. 
Use a stand mixer to beat the egg whites on medium speed until they are foamy. Add the salt and cream of tartar. Increase the speed to high and whip until medium peaks form. Slowly add the sugar, one tablespoon at a time, and continue beating until stiff peaks form. Beat in the almond extract and vinegar. 

2. Line two baking sheets with parchment paper. Fit a pastry bag with a star tip and fill the bag half full with the meringue. Pipe mounds about 3 inches in diameter onto the parchment paper, spacing them about an inch apart. (Or use two teaspoons to drop the meringue onto the baking sheets.) Make an indentation in the center of each meringue and spread the meringue to about 2 inches wide. This will form the hollow where the filling will be added later.

3. Bake the meringues for 25–30 minutes. Do not open the oven while they are baking. Turn the oven off and allow them to remain in the oven for 1 hour. Remove the baking sheets from the oven and allow the meringues to cool on the sheets before transferring the meringues to a cooling rack.


Beat the cream with the confectioners’ sugar until it is stiff. Beat the mascarpone cheese in a separate bowl. Fold the cream into the mascarpone. Divide and fill the center cavity of each meringue with some of the filling. Arrange the kiwi over the filling. Add a mint leaf and chill until serving.