Indulge in a Simple Gluten Free Meringue Recipe, an Australian Seasonal Delicacy
Published on October 6, 2014 by
This soft passionfruit meringue is an easy dessert to make at home and can be made a day in advance, taking the pressure off if you are hosting a lunch or dinner party. All you need to do is slice, garnish and serve with whatever fresh and seasonal fruits you like. The passionfruit cream can be easily substituted with other fruit flavours as well such as mango. Its 100% gluten free and you can also adjust the sweetness of the cream filling by increasing or reducing the icing sugar quantity.
To garnish this dessert, just follow what’s in season and at its best. Your choices of fresh fruit or berries – the classics such as strawberries, blueberries or raspberries are an easy option. Fresh cherries, when in season are fantastic and don’t forget the stone fruits as they become available – nectarines, white peaches or apricots all work really well. You can also lightly poach these stone fruits in sugar syrup until tender and serve chilled for something different.
Soft Passionfruit Meringue
- Eggwhites – 250gm
- Castor sugar – 360 gm
- Vanilla essence – 2 tsp
- Corn flour – 2 tsp
- White vinegar – 2 tsp
Passionfruit cream Ingredients
- Thickened cream – 400 ml
- Passionfruit syrup – 50 ml
- Icing sugar – 50 gm
- Place eggwhites into bowl of electric mixer with whisk attachment (make sure bowl is very clean)– whisk on medium high until peaks form
- Slowly add the sugar until it is all incorporated. Mixture should be quite thick & glossy.
- Reduce speed to low & fold in the vanilla, cornflour & then vinegar.
- Spread meringue mixture onto a flat baking tray approx 30cm x 40cm, lined with greaseproof paper (give the paper a light oil spray first)
- Bake meringue in pre-heated oven at 155 deg for 18 minutes, remove & cool.
- Meanwhile, place cream back into clean bowl, then add sieved icing sugar.
- Whisk on medium until cream starts to thicken, then slowly add the passionfruit syrup.
- Continue whipping until cream is thick, be careful not to over-whip.
- When meringue has fully cooled, lay some cling film onto a flat surface (kitchen bench) making sure it is at least 15cm wider than the meringue
- Remove the meringue from tray & lay onto cling film (crunchy outside of the meringue facing down)
- Spread the passionfruit cream evenly over the meringue.
- Holding both edges of the cling film, fold the meringue back over itself into a roll.
- Use the cling film to twist at each end, the end result should be a cylinder about 40cm long & about 10-12cm in diameter.
- Place into fridge for an hour to set properly.
- To serve, remove & place on clean chopping board.
- Using a large carving knife (dipped in hot water) remove cling film & cut into 3cm thick slices.
- This should yield about 12 slices.
- Garnish with your choice of fresh fruit or berries