Brown Sugar Meringues with Passion Fruit Curd
The grander and leisurely pace of train travel is reflected in Albury’s beautiful station so as a nod to times past, I cooked up my own high tea with a modern twist nearby. These are a modern take at an Australian classic, the Pavlova with cream and passionfruit. Made as miniatures they are ideal for afternoon tea or to finish a cocktail party.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
3 eggs, separated
1/3 cup (75g) caster sugar
1/3 cup (75g) brown sugar
1 tablespoon cornflour
1 teaspoon vanilla bean paste
Lightly whipped cream, to serve
Passion Fruit Curd
¼ cup (55g) caster sugar
3 egg yolks (from meringue mixture)
¼ cup passion fruit pulp, strained
- Pre-heat oven to 160°C (140°C fan-forced) and line two baking trays with baking paper.
- Using an electric mixer, beat the egg whites until they form stiff peaks. Add caster sugar then brown sugar gradually and continue to beat until the mixture is glossy. Add cornflour and vanilla and mix until just combined.
- Spoon or pipe the meringue onto prepared trays. With the back of a wet teaspoon carefully make an indent in each meringue to hold the cream and curd. Bake for 50 minutes or until dry. Place tray on a wire rack and leave to cool. Carefully peel meringues from paper.
- While meringues are baking, make passion fruit curd by placing all ingredients in a heatproof bowl over simmering water. Whisk for ten minutes or until thickened. Pour into another bowl and set aside to cool completely.
- To serve, top meringues with a spoon of cream and a dollop of passion fruit curd.
Wine Match: If not a perfectly brewed cup of tea, or coffee, then a dessert wine like a botrytised Semillon will match the sweet lemony flavours.