Ingredients
- 220 gegg whites (from about 7 large eggs)
- 350 gcaster sugar
- 2 Tbspcornstarch
- 2 tspwhite vinegar
- 1 cupwhipping cream, very cold (to serve)
- 1 Tbspicing sugar (to serve)
- 2 tspStaffords Vanilla Extract (to serve)
- 250 gStaffords Lemon Curd, chilled (about ½ jar, to serve)
- 4passion fruit / granadillas (to serve)
- ¼ cuptoasted coconut flakes (to serve)
Made with Staffords
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Method
Preheat the oven to 150°C. Line a large baking tray with baking paper and draw a 20 cm circle on it. Flip the paper over so the circle is on the underside.
Wipe the bowl of a stand mixer and the whisk attachment with lemon juice or vinegar. Add the egg whites and beat on medium speed until soft peaks form.
Add the sugar 1 – 2 tablespoons at a time, waiting 30 seconds between additions so it can dissolve, and scraping down the sides if necessary.
Beat until the sugar has completely dissolved and the meringue is thick and glossy. To check, rub a little between your fingers: if it feels grainy there is undissolved sugar.
Whisk the cornstarch and vinegar in a small bowl, add to the meringue and beat until mixed through.
Pile the meringue in the middle of the drawn circle and spread it over the circle with an offset spatula, keeping it evenly tall. Add a few swishes and swirls for texture.
Bake for 1 hour 15 minutes. Turn off the oven and leave the meringue to cool completely inside (up to 6 hours or overnight).
Just before serving, whip the cream with the icing sugar and vanilla until soft peaks form. Top the cooled meringue with the cream, lemon curd, passion fruit pulp and coconut flakes.
