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Meringues with Passionfruit Curd and Cream

Passionfruit lends itself beautifully to counterbalance the sweetness of meringue with its zing of acidity. You can make the curd for any number of possibilities; scones, pancakes, ice-cream …or enjoy with these delicious meringues!

Meringues with Passionfruit Curd and Cream

Serves 6

Meringues

4 eggwhites

4 tbsp boiling water

2 tbsp white wine vinegar

2 cups caster sugar

Passionfruit Curd

12 egg yolks

30ml lemon juice

150ml passionfruit juice

100ml cream

140g caster sugar

40g unsalted butter

whipped cream, to serve

6 passionfruits, to serve

 

Preheat oven to 100°C. Line baking trays with baking paper.

Whip eggwhites, boiling water, and vinegar together in electric mixer until foamy. Add the sugar a spoonful at a time, while continuously mixing at medium speed. Meringue is ready when stiff and glossy.

Spoon heaped teaspoon sized-blobs onto lined trays. Bake for 1½ hours, rotating trays halfway through baking. When timer is up, turn oven off and leave meringues in the oven until completely cooled, preferably overnight.

For the passionfruit curd, place first 5 ingredients together in a large bowl and whisk thoroughly to combine. Transfer mix into stainless steel pot. Cook over a moderate-low heat, stirring with a wooden spoon constantly. As it begins to thicken, beat with a whisk to eliminate lumps. Continue to cook until thick

Take off the heat and stir in the butter a bit at a time till melted into the curd. Cool and refrigerate until required.

To assemble, sandwich the meringues, with curd on one side and cream on the other. Plate as you see fit, garnishing with fresh passionfruit pulp. Consume with abandon.

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