Passionfruit Pavlovas, shaped into charming coronets, nestle spoonfuls of tangy curd within tantalizing peaks of meringue.
Makes 8 (4-inch) Pavlovas
- 7 large egg whites, room temperature
- 1¾ cups superfine sugar
- 1 tablespoon cornstarch
- 1½ teaspoons white vinegar
- ¼ teaspoon clear vanilla extract
- Passionfruit Curd (recipe follows)
- Garnish: fresh peach slices
- Move oven rack to center of oven, and preheat to 300°.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-low speed until soft peaks form, about 6 minutes. With mixer running, add superfine sugar in a slow, steady stream (this should take 4 to 5 minutes). Increase speed to medium, and beat until thick and shiny, about 12 minutes, stopping halfway through to scrape down sides of bowl. To confirm that superfine sugar has completely dissolved, rub meringue between two fingers to make sure it is smooth and no granules can be felt.
- In a small bowl, whisk together cornstarch, vinegar, and vanilla extract. Pour into mixer, and beat at medium-high speed until incorporated, about 30 seconds.
- Using a permanent marker and a 4-inch round cutter, draw 8 circles approximately 1 inch apart on a 16½x12-inch piece of parchment paper. Turn parchment over and place on rimmed baking sheet. Spoon 1 cup meringue inside each circle (you should get 7 shells). Using a small offset spatula, form each portion until it is the width of the template drawn, with straight sides and a flat top. (Try to do this quickly. The more you work with the meringue, the more difficult it will be to shape later on.) Spoon out the center of each portion, leaving a ¾-inch well and using removed meringue to make an 8th
- Place the tip of a small offset spatula at the base of the shell, and pull up to create a groove in the meringue. Rotate around the shell, creating grooves all the way around. Repeat with remaining shells.
- Place in oven and immediately reduce temperature to 225°. Bake until dry to the touch, about 1 hour and 10 minutes. Turn off oven and let meringues stand in oven with door closed for 8 hours or overnight.
- Before serving, spoon Passionfruit Curd into each well. Garnish with peach slices, if desired. Serve immediately after filling.
Makes 2½ cups
- 1 cup passionfruit purée
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- 4 large eggs
- 4 large egg yolks
- ½ cup unsalted butter, softened and cubed
- Place a fine-mesh sieve over a medium bowl; set aside.
- In a medium saucepan, whisk together passionfruit purée, sugar, and salt.
- In a medium bowl, whisk together eggs and egg yolks until well combined.
- Over medium-low heat, heat passionfruit mixture until sugar is dissolved and mixture begins to steam (do not boil). Pour passionfruit mixture into egg mixture in a slow, steady stream, whisking constantly. Return to saucepan.
- Continue to cook over medium-low heat, stirring slowly and continuously in a figure eight motion with a silicon spatula. Continue cooking until curd is thick and can coat the back of a spoon, 10 to 12 minutes. An instant-read thermometer will register between 180° and 182°.
- Press curd through prepared sieve into medium bowl. Discard solids.
- Stir in butter, 1 to 2 cubes at a time, letting each cube melt before adding another. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until well chilled and set, at least 4 hours or overnight.