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!
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.
