Passionfruit Meringue Clouds

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By Team Studio Kitchen

These clouds are truly unique, and we hope you'll be enticed to give them a try. The key element that sets them apart is the freeze-dried passionfruit powder sourced from our friends at Fresh As in New Zealand. Take a moment to search online, and you'll easily locate a nearby stockist.

Handle the passionfruit powder with care, as it reacts badly to moisture and will clump. Store it well sealed in the fridge, but once you experience its incredible flavour, you'll find yourself incorporating it into all sorts of desserts. The passionfruit powder has a fantastic irresistible tanginess.

If you're unable to find passionfruit powder, you can opt for a plain version or enhance them with vanilla. Consider serving them with fresh passionfruit pulp and cream for an equally wonderful experience.

Time

1

hour

30

minutes

Degree of Difficulty

Medium

Save

1

Portions

6
servings

Share Recipe

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Ingredients

Servings

metric
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280g egg whites, (approx.8 large egg whites)
1 pinch salt
375g caster sugar
1tsp white vinegar
2tbsp passionfruit powder, freeze dried (Fresh As)
2tsp cornflour, gluten free
1

To get started… take a piece of baking paper dimensions 30cm X 20cm and draw six 8 cm diameter rings evenly spaced apart. Preheat the oven to 120°C and grease a flat shallow lipped baking tray and lay the inverted sheet of baking paper inside. 

 

2

To start the meringue… whisk the egg whites and salt to stiff in a stand mixer and gradually add in the sugar a tablespoon at a time, whisk until you have a thick and glossy meringue. Fold in the vinegar, the passionfruit powder and the cornflour. 

 

3

To shape the clouds… use the largest spoons you can find, a large kitchen serving spoon would do. Shape six equal sized “clouds” and spoon them inside the circles on the paper.

 

4

To bake… bake for 15 minutes and turn the tray around and cook for a further 15 minutes before turning the oven down to 80°C and baking for 45 minutes. Turn the oven off and leave the door ajar allowing the oven to cool down completely before removing the clouds from the oven.

 

5

To serve… serve with passionfruit curd, whipped, sweetened cream and fresh passionfruit, 

 

1
0 hours 0 minutes

To get started… take a piece of baking paper dimensions 30cm X 20cm and draw six 8 cm diameter rings evenly spaced apart. Preheat the oven to 120°C and grease a flat shallow lipped baking tray and lay the inverted sheet of baking paper inside. 

2
0 hours 0 minutes

To start the meringue… whisk the egg whites and salt to stiff in a stand mixer and gradually add in the sugar a tablespoon at a time, whisk until you have a thick and glossy meringue. Fold in the vinegar, the passionfruit powder and the cornflour. 

3
0 hours 0 minutes

To shape the clouds… use the largest spoons you can find, a large kitchen serving spoon would do. Shape six equal sized “clouds” and spoon them inside the circles on the paper.

4
0 hours 0 minutes

To bake… bake for 15 minutes and turn the tray around and cook for a further 15 minutes before turning the oven down to 80°C and baking for 45 minutes. Turn the oven off and leave the door ajar allowing the oven to cool down completely before removing the clouds from the oven.

5
0 hours 0 minutes

To serve… serve with passionfruit curd, whipped, sweetened cream and fresh passionfruit,