Makes 10 -15
3 egg whites
225g castor sugar
Lime curd:
6 egg yolks
4 passionfruit, pulp removed
100g sugar
150g butter, cut into cubes
Juice and finely grated zest of 3 limes
1 Preheat the oven to 100°C.
2 Beat the egg whites until they hold soft peaks. Continue beating and add half the sugar, adding 1 tbsp at a time, until the mixture holds stiff peaks. Add the remaining sugar all at once and beat for a few minutes only.
3 Line a baking tray with baking paper. Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre. Bake on the lower oven shelves for 2 hours.
4 Allow the meringues to cool, and store in an airtight container. Meringues can be made up to 5 days prior to serving.
5 To make the lime curd: Beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and zest. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens.
Remove from the heat and stir in the butter. Pour into a large bowl and allow to cool.
6 To serve the meringue nests, fill the centre cavity of the meringue nests with lime curd and place onto individual serving plates. Drizzle with passionfruit pulp and serve with a dollop of pure cream.
