Maggie Beer

Meringues with Passionfruit Curd

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Step 1: Preheat the oven to 130C.

Step 2: Grease & line 2 flat baking trays and place aside.

Step 3: To make the meringues, place the caster sugar and corn flour into a mixing bowl and combine together well.

Step 4: In the bowl of an electric mixer, whisk the egg whites with the pinch of salt until soft peaks form.

Step 5: With the motor running, slowly add the sugar mixture, a little at a time, whisking until stiff and glossy. Then fold in the verjuice and dividing the mixture into 12 meringues onto the lined baking trays, transfer to the oven and bake for 1 hour. Cool completely in the switched-off oven with the door ajar.

Step 6: Once the meringues have completely cooled remove from the oven.

Step 7: To make the passionfruit curd, simply place all the ingredients into a pot, place over a low to medium heat and gently whisk until all the ingredients are well combined, then use a wooden spoon to stir constantly until the curd coats the back of the wooden spoon or using a thermometer bring the temperature to 85C, make sure that it does not go above this or the eggs will scramble.

Step 8: Remove from heat place into clean bowl and pop in fridge to cool and set.

Step 9: Once the curd has cooled serve with the meringues.


  1. 3 free range egg whites At room temprature
  2. 1 pinch salt flakes
  3. 1 cup caster sugar
  4. 3/4 tbspn corn flour
  5. 5ml 1 tspn Verjuice

Passionfruit Curd

  1. 160g unsalted butter Softened
  2. 140g 2-3 free range egg yolks Lightly beaten
  3. 15ml 1 tbspn Verjuice
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