Meringue Kisses With Passion Fruit Fool Recipes

MERINGUE KISSES WITH PASSION-FRUIT FOOL

Steps:

• Make meringues:
• Preheat oven to 175°F and line 2 large baking sheets with parchment paper.
• Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
• Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets.)
• Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.
• Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..
• Make fool while meringues bake:
• Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
• Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
• Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
• Serve fool with meringues.

PASSION FRUIT MERINGUE TARTLETS

Steps:

• For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside.
• For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature.

PASSION-FRUIT MERINGUE PIE

Steps:

• Crust:Preheat oven to 350 degrees.
• Pulse crackers in a food processor until finely ground. Pulse in butter and granulated sugar until combined. Firmly press into bottom and up sides of a 9-inch pie dish. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool completely.
• Filling:Reduce oven temperature to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, and passion-fruit puree. Pour filling into crust.
• Bake until center is set but still quivers when pie dish is nudged, 15 to 17 minutes. Transfer to a wire rack; let cool completely.
• Meringue Topping:Add topping shortly before serving. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy. Increase speed to high and gradually add both sugars and salt, beating until stiff peaks form, 5 to 7 minutes. Pipe or spread meringue on pie, making sure it touches the crust all around. Lightly brown meringue with a kitchen torch.

MERINGUE KISSES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

MERINGUE ROULADE WITH PASSION FRUIT CREAM

Steps:

• To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
• Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
• Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
• To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
• Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.

PASSION-FRUIT MERINGUES

Steps:

• Make meringue layers:
• Preheat oven to 200°F. and oil a baking sheet. On a sheet of parchment paper, using a 3- or 4-inch heart-shaped cutter as a guide, draw 6 hearts. Turn parchment over and put on baking sheet.
• In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually beat in sugar and beat until meringue just holds stiff, glossy peaks.
• Transfer meringue to a pastry bag fitted with a 1/2-inch plain tip and pipe evenly onto parchment hearts, filling them in. (Alternatively, divide meringue among parchment hearts, spreading with a small spatula to fill in.)
• Bake meringue layers in middle of oven 45 minutes, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven and carefully peel off parchment. Meringue layers may be kept, layered between sheets of parchment paper, in an airtight container in a cool, dry place 1 week.
• Make filling:
• Halve 3 passion fruits and scoop out pulp (including seeds and juice) into a sieve set over a bowl. Force pulp through sieve, pressing hard on seeds, and discard seeds. In a bowl beat cream until it holds soft peaks and fold in passion-fruit juice and sugar until just combined.
• Make garnish:
• Halve remaining passion fruit and scoop out seeds, reserving them. Halve pomegranate. Bending back rinds, dislodge some seeds from membranes, reserving them, and reserve some juice.
• Arrange a meringue heart on each of 2 plates. Top hearts with whipped cream and garnish with some reserved passion-fruit and pomegranate seeds. Top each dessert with 1 more meringue heart. Desserts may be made 2 hours ahead and chilled, loosely covered. Bring desserts to room temperature before serving.
• Garnish desserts with more passion-fruit and pomegranate seeds and some reserved juice.

MERINGUE KISSES II

Steps:

• Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
• Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
• Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
• Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
• To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

MERINGUE KISSES

Steps:

• Preheat oven to 200°F.
• Butter and flour a large baking sheet, knocking off excess flour.
• In a bowl with an electric mixer beat whites until they hold soft peaks.
• Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
• Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes.
• Turn oven off and leave meringues in oven 1 hour more.
• With a metal spatula transfer meringues to a rack to cool completely.
• Meringue kisses may be kept in an airtight container at room temperature 5 days.
• Makes about 24 meringue kisses.