One of the biggest meringues I’ve ever made!
To me, it is a bit too sweet. But again it turned out that as many people as many tastes. My personal testers said that for meringue standards, this one… is not that sweet, in fact :)
Well, the only way to check is baking it :)
The cream is outstanding… but that’s typical of passion fruit, I think :)
Meringue Ingredients (two meringues, 20-24cm each):
- 6 whites
- pinch of salt
- 300g baking sugar
- 1 tsp lemon juice
Line the form with bakery paper.
Draw two 20-24cm circles on a paper.
Beat the whites with salt so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)
Add lemon juice and mix it in.
Divide the mass into two and put it in the drawn circles.
Smoothen it, using a flat spatula.
Pre-heat the oven to 180°C.
Put the meringue in the oven and after 5 minutes lower the temperature to 140°C. Dry the meringue for about an hour and a half.
Chill ajar for several hours, or even the whole night :)
Passion Fruit Cream:
- 150g Passion Fruit Curd
- 125g mascarpone
- 1 cup heavy cream
Combine mascarpone with passion fruit curd, using a spoon.
Beat heavy cream till it gets thick.
Add it to the mascarpone mass and gently stir it all, using a spatula.
How to make it?
Lay all cream on the bottom meringue. Smoothen.
Cover it with the second meringue.