This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 110ºC. Line two oven trays with baking paper.
2.Beat the egg whites with an electric beater until soft peaks form. Add the caster sugar, a spoonful at a time, beating until thick and glossy, about 8-10 minutes.
3.Using a piping bag with a large nozzle, pipe 6 rounds, about 8cm in diameter, onto the prepared trays. Pipe a second layer of meringue around the edges of each round to form a nest.
4.Bake the nests for 1½-2 hours until very dry to the touch, but not coloured. Turn the oven off and leave the nests to cool for a few hours. Store in an airtight container.
5.When ready to serve, fill the nests with yoghurt and top with diced kiwifruit and a sprinkling of pomegranate seeds
