Name: Passionfruit meringue kisses
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Ingredients: 2 egg-whites, at room temperature; 1/2 cup caster sugar; 1 teaspoon cornflour, sifted; 1/2 teaspoon white vinegar (or verjus or lemon juice ); Curd; 4 eggs. at room temperature, whisked; 3/4 cup caster sugar; 125 gram butter. chopped; 1/2 cup strained passionfruit juice; 2 teaspoon grated lemon rind

Ingredients

2 egg-whites, at room temperature

1/2 cup caster sugar

1 teaspoon cornflour, sifted

1/2 teaspoon white vinegar (or verjus or lemon juice )

Curd

4 eggs. at room temperature, whisked

3/4 cup caster sugar

125 gram butter. chopped

1/2 cup strained passionfruit juice

2 teaspoon grated lemon rind

Method

1.Preheat oven to 120°C. Line 2 oven trays with baking paper.

2.In a large bowl using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition to dissolve sugar. Continue beating until the mixture is thick and glossy. Beat in cornflour and vinegar.

3.Transfer mixture to a piping bag fitted with a 1.5cm fluted nozzle. Pipe 50 rounds (about 2.5cm) onto trays, 2cm apart.

4.Bake 2-2 1/2 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on base. Leave in turned-off oven, with the door ajar, until completely cool.

5.For curd, combine ingredients in a medium saucepan. Stir constantly over a low heat 5-6 minutes. until mixture thickens to coat back of a wooden spoon Do not allow mixture to boll. Pour into a sterilised jar. Seal and chill overnight.

6.When ready to serve, sandwich 2 meringues together using a little curd. Keep leftover curd in fridge for up to 2 weeks.

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Ingredients

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