For the meringue:

1. Mix the egg whites and sugar with a whisk.

2. Place the sugar and egg white mixture in a double boiler and heat gently, stirring constantly.

3. When the sugar has dissolved in the egg whites, transfer everything to a mixer. At medium speed, beat the meringue with the whisk until the mixer bowl has cooled, then add the coloring and mix.

4. The meringue is shiny and ready to use. Set aside.

5. Place 2 scoops of sorbet in the waffle cups and add a large spoonful of meringue.

6. Add the kiwis and zest.

Using a blowtorch, brown the meringue, making it crispy to your liking!