Ice cream and chilled desserts
This light dessert for Australian summer tables is made by whipping egg whites and sugar to stiff peaks, slowly drying the meringue shell at a low temperature in an air fryer, and filling it with cream and seasonal fruit.
Beat the egg whites with the lemon juice until foamy. Gradually add the sugar and beat for 10 minutes, until stiff and glossy.
Spread the whipped mixture in the air-fryer basket lined with parchment paper, shaping it into a nest with tall sides.
Set the air fryer to 100°C / 212°F and slowly dry the meringue at low heat for 90 minutes. If you do not have an air fryer, dry it the same way in a preheated 100°C / 212°F oven with the door ajar.
Fill the cooled meringue nest with whipped cream and top with sliced strawberries and kiwifruit.
Important: dry the meringue slowly at a low temperature, or the outside may crack while the inside remains sticky. If you do not have an air fryer, you can dry it in a preheated 100°C / 212°F oven with the door ajar for 100 minutes. Allergen: contains eggs and dairy (cream).
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