Ingredients
- 4 ounces pasteurized egg whites, room temperature
- Pinch kosher salt
- 6 ounces granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 cup whipped cream
- 4 whole passion fruit, cut in half and fruit pulp scooped out (can also purchase readily available passion fruit pulp, sold in the freezer section of most supermarkets)
How to Make
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Step 1: Heat the oven to 250 degrees F.
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Step 2: Line a half sheet pan with parchment paper.
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Step 3: Use a 9-inch round plate and trace a circle in the middle of the parchment.
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Step 4: Turn over the parchment.
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Step 5: Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes.
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Step 6: Reduce the speed to medium and slowly add the sugar over 2 minutes.
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Step 7: Stop and scrape down the sides of the bowl.
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Step 8: Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes.
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Step 9: Decrease the speed to low and add the vanilla, vinegar, and cornstarch.
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Step 10: Mix just to combine.
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Step 11: Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center.
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Step 12: Place the meringue into the oven and bake for 45 minutes.
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Step 13: Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside.
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Step 14: Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
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Step 15: Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue.
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Step 16: Serve immediately.
We hope you enjoy this recipe!
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