Passion Fruit Meringues Recipes

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PASSION-FRUIT MERINGUE PIE



Passion-Fruit Meringue Pie image

The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured into a crisp, salty crust and piled high with toasted meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

4 ounces saltine crackers (scant 1 sleeve)
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup passion-fruit puree, thawed if frozen
4 large egg whites
3/4 cup granulated sugar
1/4 cup fine sanding sugar
1/4 teaspoon kosher salt

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.

PASSION FRUIT SWISS MERINGUE BUTTERCREAM



Passion Fruit Swiss Meringue Buttercream image

Provided by Martha Stewart

Categories     Buttercream Frosting Recipes

Yield Makes 8 cups

Number Of Ingredients 5

8 large egg whites
2 1/2 cups sugar
3 cups (6 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
Passion Fruit Curd(2 recipes)

Steps:

  • In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  • In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine the egg whites and sugar. Cook whisking constantly until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
  • Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Using a rubber spatula, gently fold in passion fruit curd until smooth.

PASSION-FRUIT MERINGUE TART



Passion-Fruit Meringue Tart image

Categories     Fruit     Dessert     Bake     Backyard BBQ     Summer     Shower     Passion Fruit     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

For passion-fruit curd
6 large eggs
1 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2/3 cup thawed unsweetened passion-fruit (maracuyá) purée* such as Goya brand
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes
For pastry
1 1/3 cups all-purpose flour plus additional for dusting
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 tablespoons ice water plus additional if necessary
For meringue
4 large egg whites at room temperature 30 minutes
1/8 teaspoon salt
3/4 cup sugar
1/4 cup water
Special Equipment
a pastry or bench scraper; a 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice; a candy thermometer; a pastry brush; a small blowtorch

Steps:

  • Make curd:
  • Whisk together eggs, sugar, cornstarch, and salt in a bowl until smooth.
  • Heat passion-fruit purée in a 1 1/2- to 2-quart heavy saucepan over moderate heat until heated through, then add hot purée to egg mixture in a slow stream, whisking until combined. Return to saucepan. Whisk in butter, 1 cube at a time, over moderate heat and cook, whisking frequently, until mixture is thickened and just comes to a boil, about 6 minutes. Cook, whisking constantly, 2 minutes more. Force curd through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, at least 8 hours.
  • Make pastry while curd chills:
  • Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk and water with a fork and stir into flour mixture (or pulse) until combined well.
  • Squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, to dough, stirring (or pulsing) until just combined. (Do not overwork, or pastry will be tough.)
  • Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, until firm, at least 1 hour.
  • Bring dough to cool room temperature before rolling out, about 30 minutes.
  • Lightly dust dough with flour and roll out between 2 sheets of wax paper into a 12-inch round. Fit dough into tart pan (discard paper), pressing with floured fingers onto bottom and up side of pan. Trim overhang to 1/2 inch and fold inside, pressing against rim of pan, then chill shell 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 20 minutes. Remove foil and weights and bake shell until bottom and side are golden, 20 to 25 minutes more. Cool completely in pan on a rack. Remove side of pan.
  • Make meringue and assemble tart:
  • Combine whites and salt in a bowl.
  • Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Put thermometer facedown into sugar syrup, resting other end against rim of saucepan, and continue to boil (but do not stir), brushing any sugar crystals down side of pan with pastry brush dipped in water.
  • When syrup reaches about 235°F, beat egg whites with salt at medium-high speed until they just hold soft peaks.
  • When syrup reaches 238 to 242°F, immediately remove syrup from heat and pour in a slow, thin stream down side of bowl into whites (avoid beaters), beating at high speed until meringue is cool to the touch, about 10 minutes in a stand mixer or 15 with a handheld.
  • Transfer shell to a cake plate. Spoon curd into shell and spread evenly. Dollop meringue on top of curd, then spread to edge of crust. Draw meringue up into peaks with a rubber spatula.
  • Move blowtorch flame evenly back and forth over meringue peaks, holding flame 1 to 2 inches from meringue to avoid burning, until lightly browned in spots.
  • *Available at Latino markets and some supermarkets.

PASSION FRUIT MERINGUE TARTLETS



Passion Fruit Meringue Tartlets image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

7 large egg yolks
2 large eggs
3/4 cup granulated sugar
3/4 cup passion fruit juice
6 prebaked (4-inch) tartlet shells (recipe follows)
6 large egg whites
1 1/2 cups granulated sugar

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 MERINGUES



Passion-Fruit Meringues image

Categories     Egg     Fruit     Dessert     Bake     Cocktail Party     Picnic     Valentine's Day     Kid-Friendly     Mother's Day     Wedding     Winter     Passion Fruit     Engagement Party     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 9

For meringue layers:
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
For filling and garnish:
4 passion fruits
1/3 cup well-chilled heavy cream
1 1/2 teaspoons sugar
1 small pomegranate (optional)

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 ROULADE WITH PASSION FRUIT CREAM



Meringue roulade with passion fruit cream image

Make this passion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling

Provided by Jikoni

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

flavourless oil , for brushing
4 large egg whites
200g white caster sugar
1 tsp vanilla extract
1 tsp white vinegar
2 tsp cornflour , sifted
50g desiccated coconut , toasted and cooled
150ml double cream
1 tbsp icing sugar
150g mascarpone , beaten
6 passion fruits
½ small pack mint , leaves picked and shredded
icing sugar , for dusting

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.

Nutrition Facts : Calories 341 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

PASSION MERINGUE PIE



Passion meringue pie image

Add a bit of passion to your pudding with this modern take on a classic

Provided by Cathryn Evans

Categories     Afternoon tea, Buffet, Dessert, Dinner, Lunch, Supper, Treat

Time 1h25m

Number Of Ingredients 8

plain flour , for dusting
500g rich shortcrust pastry (such as Saxby's, or use the recipe from Treacle tart Hearts - see 'Goes well with' leaving out the ginger)
12 passion fruits
4 tbsp cornflour
140g golden caster sugar
4 egg yolks
4 egg whites
200g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Dust the work surface with a little flour, then roll the pastry out to the thickness of a £1 coin. Use to line a deep, 23cm loose-bottom flan tin and chill until firm. Line with greaseproof paper and a layer of baking beans, then bake for 20 mins. Remove the paper and beans, then return to the oven for 5 mins until pale golden in colour. Leave to cool.
  • For the filling, cut the passion fruit in half, then scoop the pulp of 10 into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. Scoop the pulp and seeds of the remaining fruit into the juice. You should now have 150ml in total - so make up with orange juice if you don't have enough. In a pan, mix the cornflour with the sugar, then gradually stir in 200ml cold water followed by the passion fruit. Cook over a medium heat, stirring, until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture.
  • Reduce oven to 180C/fan 160C/gas 4. For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Reheat the filling briefly, then spread over the pastry base. Spoon the meringue over the filling, starting from the pastry edge and working your way into the middle, then gently swirl the spoonfuls together. Bake for 20 mins until the meringue is lightly golden. Serve warm or cold.

Nutrition Facts : Calories 534 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.76 milligram of sodium

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From carnation.co.uk


EASY BAKE PASSIONFRUIT MERINGUE PIE - RECIPE BY VJ COOKS
2019-02-22 Preheat the oven to 200˚C fan bake. Lightly grease a 22cm pie tin or flan ring. Line the pie tin with pastry and trim the excess. Place a sheet of baking paper onto pastry case and ⅔ fill with dry rice. Bake for 10 minutes, remove baking paper and filling. Bake for a further 5 minutes then take out of the oven to cool.
From vjcooks.com


PASSION FRUIT MERINGUE TARTLETS RECIPE - BAKERRECIPES.COM
2007-11-30 The best delicious Passion Fruit Meringue Tartlets recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Passion Fruit Meringue Tartlets recipe today! Hello my friends, this Passion Fruit Meringue Tartlets recipe will not disappoint, I promise! Made with simple ingredients, our Passion Fruit Meringue Tartlets is …
From bakerrecipes.com


GOODYFOODIES: RECIPE: PASSION FRUIT MERINGUES - BLOGGER
2014-12-01 Passion fruit meringues recipe. Food & Travel Blog by Baby Sumo - Restaurant and hotel reviews, recipes, and more.
From goodyfoodies.blogspot.com


PASSION FRUIT MERINGUE PIE • THE GRUMPY OLIVE
2021-08-13 Instructions. In a large bowl, stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and mix together well. Combine the water, cider vinegar, and ice in a small bowl. Sprinkle 2 tablespoons of the ice water mixture over …
From thegrumpyolive.com


PASSION FRUIT MERINGUE PIE - QUEEN FINE FOODS
Step 1. Process flour, almond meal, butter and icing sugar in food processor to create fine breadcrumbs. Add egg yolk and Vanilla Bean Paste and process until pastry starts to come together. Bring together in a ball, wrap in cling wrap and chill in fridge for 30 minutes.
From queen.com.au


PASSION FRUIT MERINGUES – SUNCORE FOODS INC.
2019-07-03 Directions. 1. Preheat the oven to 110c. Line a baking tray with greaseproof paper. Clean bowl and whisker using kitchen towel with a little bit of vinegar. Place the aquafaba into the bowl of an electric mixer. . Whisk for 5 mins until it’s double in size and foamy. 2. Slowly add powdered sugar, one tablespoon at the time.
From suncorefoods.com


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