Meringue Stack with Passionfruit Curd

2 hours
Serves 6
(VG, GF)

110 grams unsalted butter, for curd
4 Sunny Queen egg yolks, for curd
1 Sunny Queen egg, for curd
1/2 cup sugar, for curd
340 grams canned passionfruit in syrup, for curd
Whipped cream, for meringue
4 Sunny Queen egg whites, for meringue
1 1/4 cups caster sugar, for meringue
1 pinch salt, for meringue
1 pinch cream of tartar, for meringue

Step 1. Melt the butter in a small saucepan with a heavy base
Step 2. Beat egg yolks and whole egg together. Add eggs, sugar and passionfruit to the melted butter. Stir slowly over medium-low heat using a flat spatula, until the mixture thickens, about 12 minutes. Transfer to a bowl to cool
Step 3. Heat the oven to low (110°C)
Step 4. Line three baking trays with baking paper and use an 18 cm side plate to mark a circle on each
Step 5. In the clean dry bowl of an electric mixer whisk egg whites until frothy. Add salt and cream of tartar and beat on high speed until peaks begin to form. Beat in 3 tbsp sugar and beat for 2-3 minutes until reasonably stiff, but not standing in hard points. Fold in remaining sugar with a large spoon
Step 6. Spread the meringue on the prepared trays, keeping it within the circles and spread smoothly. It should be about 2 cm thick
Step 7. Bake for 1 1/4 hours and then switch off the oven. Slide a spatula beneath the meringues to loosen from the paper, turn the meringues over and leave in the cooling oven for about 30 minutes or until dry
Step 8. To assemble, layer meringues with passionfruit curd and finish with whipped cream


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