Pavlovas with Passion Fruit Curd
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS 30 MIN
- SERVINGS: 6
Farmstead eggs are at their best in late summer, when the chickens are "on pasture," eating grass. Here, egg whites form a sweet meringue holding passion fruit curd.
- 3 large eggs, separated
- Pinch of salt
- 1 1/4 cups superfine sugar
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 1/2 vanilla bean, seeds scraped
- 1/4 cup passion fruit puree or nectar
- 1 stick cold unsalted butter, cubed
- Preheat the oven to 325° and line a large baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. At high speed, beat in 3/4 cup of the sugar, a few tablespoons at a time, until the whites are stiff and glossy. Beat in 1/2 tablespoon of the lemon juice along with the cornstarch and vanilla seeds. Transfer the meringue to a pastry bag fitted with a 1-inch plain tip and pipe out six 4-inch rounds, about 1 inch thick. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue. Bake the meringues in the lower third of the oven for 5 minutes. Immediately lower the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door open and let the meringues cool completely; they should be hard on the outside and soft on the inside.
- Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice. Cook over low heat, whisking, until the sugar dissolves. Add the butter and cook, whisking, until thickened, about 8 minutes. Immediately strain the curd into a bowl. Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.
- Set the meringues on plates and fill the centers with passion fruit curd. Serve right away, passing extra curd at the table.