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Methods
1
Preheat the oven to 130C.
2
Grease & line 2 flat baking trays and place aside.
3
To make the meringues, place the caster sugar and corn flour into a mixing bowl and combine together well.
4
In the bowl of an electric mixer, whisk the egg whites with the pinch of salt until soft peaks form.
5
With the motor running, slowly add the sugar mixture, a little at a time, whisking until stiff and glossy. Then fold in the verjuice and dividing the mixture into 12 meringues onto the lined baking trays, transfer to the oven and bake for 1 hour. Cool completely in the switched-off oven with the door ajar.
6
Once the meringues have completely cooled remove from the oven.
7
To make the passionfruit curd, simply place all the ingredients into a pot, place over a low to medium heat and gently whisk until all the ingredients are well combined, then use a wooden spoon to stir constantly until the curd coats the back of the wooden spoon or using a thermometer bring the temperature to 85C, make sure that it does not go above this or the eggs will scramble.
8
Remove from heat place into clean bowl and pop in fridge to cool and set.
9
Once the curd has cooled serve with the meringues.
1
Preheat the oven to 130C.
2
Grease & line 2 flat baking trays and place aside.
3
To make the meringues, place the caster sugar and corn flour into a mixing bowl and combine together well.
4
In the bowl of an electric mixer, whisk the egg whites with the pinch of salt until soft peaks form.
5
With the motor running, slowly add the sugar mixture, a little at a time, whisking until stiff and glossy. Then fold in the verjuice and dividing the mixture into 12 meringues onto the lined baking trays, transfer to the oven and bake for 1 hour. Cool completely in the switched-off oven with the door ajar.
6
Once the meringues have completely cooled remove from the oven.
7
To make the passionfruit curd, simply place all the ingredients into a pot, place over a low to medium heat and gently whisk until all the ingredients are well combined, then use a wooden spoon to stir constantly until the curd coats the back of the wooden spoon or using a thermometer bring the temperature to 85C, make sure that it does not go above this or the eggs will scramble.
8
Remove from heat place into clean bowl and pop in fridge to cool and set.
9
Once the curd has cooled serve with the meringues.
