Serves: 50
Preparation: 15 minutes
Cooking time: 50 minutes
INGREDIENTS
Meringue
3 eggs, separated
80g (1/3 cup) Billington’s Golden Caster sugar
80g (1/3 cup) Billington’s Light Muscovado sugar
1 tablespoon cornflour (cornstarch)
1 teaspoon vanilla bean paste
Lightly whipped cream to serve
Passionfruit curd
60g (1/4 cup) passionfruit pulp
40g butter
55g (1/4 cup) Billington’s Golden Caster sugar
3 egg yolks (left over from the meringue mixture)
METHOD
1. Preheat the oven to 160°C and line two baking trays with baking paper.
2. Using an electric mixer, beat the egg whites until they form stiff peaks. Add the Billington’s Golden Caster sugar then the Billington’s Light Muscovado Soft 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.
3. Spoon or pipe the meringue onto the prepared trays. With the back of a wet teaspoon, carefully make an indent in each meringue to hold the cream and curd. Bake for 50 minutes or until dry. Place the tray on a wire rack and leave to cool. Carefully peel the meringues off the baking paper.
4. 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.
5. To serve, top the meringues with a spoon of cream and a dollop of the passionfruit curd.
TIP: 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.
Recipe by www.lyndeymilan.com
This is a sponsored post by Billington’s. All opinions expressed by the author are authentic and written in their own words.
