Description
A light and airy dessert topped with vibrant kiwi and tangy passionfruit, perfect for any occasion.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 2 ripe kiwis, sliced
- 2 passionfruits, pulp only
- Parchment paper (for baking)
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean bowl, whip egg whites until they form stiff peaks.
- Gradually add sugar, continuing to whip until the mixture is glossy and thick.
- Fold in the vinegar gently.
- Shape the meringue into a disc on the prepared baking sheet.
- Bake for 1 hour and 20 minutes, then turn off the oven and let it cool inside with the door slightly ajar.
- Once cooled, top the meringue with whipped cream and layer on the sliced kiwi and passionfruit pulp.
Notes
Store the meringue in an airtight container at room temperature for up to 2 days, keeping the whipped cream and fruit toppings separate until serving.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking and assembling
- Cuisine: Australian