Celebrating this Summer? These pretty little meringues topped with sharp passion fruit would make a perfect party treat!
These meringues are a modern take on an Australian classic – the pavlova with cream and passionfruit. Made as miniatures, they are ideal for afternoon tea or to finish a cocktail party.
- 3 eggs, separated
- 80 g caster sugar
- 80 g brown sugar
- 1 tablespoon cornflour
- 1 teaspoon vanilla bean paste
- lightly whipped cream to serve
- 60 g passionfruit pulp
- 40 g butter
- 55 g caster sugar
- 3 egg yolks (left over from the meringue mixture)
Preheat the oven to 160°C and line two baking trays with baking paper.
Using an electric mixer, beat the egg whites until they form stiff peaks. Add the caster sugar then the brown sugar, gradually, and continue to beat until the mixture is glossy and the sugar has dissolved. Add the cornflour and vanilla and mix until just combined.
Spoon or pipe the meringue onto the prepared trays. With the back of a wet teaspoon, carefully make an indent in each meringue that will hold the cream and curd. Bake for 50 minutes or until dry. Place the trays on wire racks and leave to cool. Carefully peel the meringues off the baking paper.
While the meringues are baking, make the passionfruit curd. Strain the passionfruit pulp but return a few seeds to it and put it with the remaining ingredients in a heatproof bowl over simmering water. Whisk for 10 minutes or until thickened. Set aside to cool completely, stirring occasionally to prevent a skin from forming.
To serve, top the meringues with a spoon of the lightly whipped cream and a dollop of the passionfruit curd.
To test to see if the sugar has dissolved in the meringue, rub a small amount of mixture between your fingers; if gritty, keep beating until it feels smooth.
Lyndey Milan, Lyndey Milan’s Taste of Australia Photography by Stuart Scott