Brown sugar meringues with passionfruit curd

Brown sugar meringues with passionfruit curd

By
From
Taste of Australia
Makes
50
Prep
15 mins
Cooking time
50 mins
Photographer
Stuart Scott

The grandeur and leisurely pace of train travel is reflected in Albury’s beautiful railway station so, as a nod to times past, I cooked up my own high tea with a twist. These meringues are a modern take on an Australian classic – the pavlova with cream and passionfruit. Made as miniatures, they are ideal for afternoon tea or to finish a cocktail party.

Ingredients

Quantity Ingredient
3 eggs, separated
80g caster sugar
80g brown sugar
1 tablespoon cornflour
1 teaspoon vanilla bean paste
lightly whipped cream, to serve

Passionfruit curd

Quantity Ingredient
60g passionfruit pulp
40g butter
55g caster sugar
3 egg yolks

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 caster sugar then the brown sugar, gradually, and continue to beat until the mixture is glossy and the sugar dissolves. 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 that will hold the cream and curd. Bake for 50 minutes or until dry. Place the trays on wire racks 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 the lightly whipped cream and a dollop of the passionfruit curd.

Wine

  • If not a perfectly brewed cup of tea or coffee, then a dessert wine, like a botrytised semillon, will match the sweet lemony flavours.

Lyndey’s note

  • 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.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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