A Perfect Pantry

Ingredients

• 2 x 59g free range egg whites
• 1/2 cup caster sugar

Curd

• 3 x 59g eggs
• 2 x 59g egg yolks
• 1/2 cup caster sugar
• 1/2 cup passionfruit pulp
• 1/2 cup lemon juice
• 125 grams butter cubed, chilled

Directions

1. Preheat a fan forced oven to 150C. Spray two oven trays with canola oil spray and line with baking paper.
2. Using an electric mixer, whisk the egg whites until they form soft peaks. Whisking on high, add the sugar slowly, a tablespoon at a time. Whisk for 6 minutes and then check the consistency by rubbing a small amount of the egg white mixture between your fingers. If you can feel sugar, you need to keep whisking.
3. Spoon 2 tablespoon sized scoops of meringue onto the baking trays, 6cm apart. Bake for 25 minutes.
4. To make the curd, place the eggs and sugar into a heat proof microwave safe bowl and whisk with a balloon whisk until completely combined. Whisk through the passionfruit and lemon juice until combined and then fold through the butter.
5. Place into the microwave and cook on 50% for up to 13 minutes, whisking after each minute.
6. Spoon a half tablespoon over each meringue and serve immediately.
7. To store, pour into a sterilised, sealed jar and refrigerate for up to 1 month.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer
• PowerMIx Combo Stand Mixer
• Hot Top Mini-Oven