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Preheat oven to 120°C. Scoop the passionfruit pulp and seeds into a pan. Heat until the pulp boils and thickens slightly. Allow to cool.
Whisk egg whites until stiff then gradually whisk in the sugar a spoonful at a time until roughly a ½ cup is added. Fold in the remaining ½ cup of sugar to finish the meringue. Spoon 6-8 rounds of meringue on parchment-lined baking sheets. Add a spoonful of the passionfruit mixture to the top of each.
Bake the meringues in the center of the oven for 1-1¼ hours or until dry. Turn off the oven and leave the meringues to cool inside.
Once cooled, store the meringues in an airtight container until serving. They will keep for 3-4 days if stored in a cool, dry place.
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