Passionfruit and meringue make a perfect duo for the afternoon tea table. Use fresh passionfruit to make a delicious curd and serve the leftovers for breakfast the next day. The meringue can also be broken up and served as part of a gorgeous mess for dessert.
Recipe Tester Feedback: "These decadent treats are worth the effort. Do yourself a favour and make the passionfruit curd – it is amazing!" - Kylie
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 15 minutes
Cooking Time 1 hour
Makes 40 meringues and 1 large jar of curd
Cannot be frozen
- Meringue nests:
- egg white - 5
- cream of tartar - 1/2 tsp
- caster sugar - 200g, golden
- apple cider vinegar - 1 tsp
- vanilla bean paste - 1/2 tsp
- cornflour - 1 tsp
- Passionfruit curd:
- caster sugar - 240g, golden
- lemon - 2, zest and juice only
- butter - 120g
- eggs - 3
- passionfruit - 150g, flesh (from approx. 8 passionfruit)
- Preheat your oven to 110C. Line a rectangular baking tray with baking paper.
- If you need to make your own golden caster sugar, add raw sugar (440g) and grind Speed 10 / 3 seconds. Set aside. Clean and dry the bowl thoroughly.
- Insert your whisk attachment and place the egg whites (5) and cream of tartar (1/2 tsp) in the bowl. Program 4 minutes / Speed 3.
- Program again 5 minutes / 37C / Speed 3 and very slowly, every 20 seconds, add 1 Tbsp of the sugar (200g total) through the lid.
- Add the vinegar (1 tsp), vanilla (1/2 tsp) and cornflour (1 tsp) to the bowl. Program 1 minute / 37C / Speed 3.
- Fill the meringue in a piping bag and pipe circles of about 7cm in diameter onto the baking tray. Bake in the oven for 1 hour.
- Take out of oven and allow to cool on a wire cooling rack while still on baking paper.
- Place the sugar (240g) in the bowl. Mill Speed 10 / 15 seconds.
- Add the lemon zest (from 2 lemons). Mill Speed 10 / 20 seconds.
- Add the butter (120g), eggs (3), lemon juice (from 2 lemons) and passionfruit flesh (150g) to the bowl. Program 20 minutes / 90C / Speed 2, measuring cap off.
- Once cooked, blend Speed 6 / 25 seconds, measuring cap on. Pour into a jar and leave to cool.
- Spoon some of the passionfruit curd over the baked meringue nests and serve.
Note: If passionfruit are not in season you can use tinned passionfruit pulp.