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3 large egg whites, at room temperature
3/4 cup superfine sugar
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cornstarch, sifted
1 teaspoon vanilla
3/4 cup heavy cream
2 tablespoons confectioners’ sugar
1 large ripe mango, peeled and cut
2 kiwi fruit, peeled and sliced
6 strawberries, sliced
4 fresh passion fruits, halved crosswise, scoop out seeds and pulp. (When shopping for passion fruit, look for ones that are heavy and deep purple, with wrinkled skin. They can be stored in the refrigerator for up to five days.)
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or foil. In a large bowl, beat the egg whites at medium speed until soft peaks form. Beat in the superfine sugar 1 tablespoon at a time, beating at high speed for about 15 seconds between additions until the meringue is stiff and glossy. Beat in the lemon juice, cornstarch, and vanilla. Spoon the meringue into six mounds on the prepared baking sheet. Using the back of a tablespoon, make a well in each meringue.
Bake the meringues in the center of the oven for 5 minutes, until slightly dry to the touch. Reduce the oven temperature to 225 degrees, and bake the meringues for 1 hour longer. Turn the oven off, and leave the meringues in the warm oven with the door closed for 1 hour. The meringues should be crisp and snowy white on the outside and slightly chewy within.
Using a handheld mixer, beat the heavy cream at moderately high speed until soft peaks form. Add the confectioners’ sugar and beat until thoroughly combined. Set the meringues on dessert plates and top them with whipped cream. Spoon the mango and kiwi fruit on top, garnish with the passion fruit and serve.