Passion Fruit Meringue Pie
A passion fruit meringue pie you will be dreaming about once you finish it!
Ingredients
- 3 large egg whites
- 150 g white sugar
- 1 pie shell pre-baked
- 1 x passion fruit curd recipe
Instructions
- Start by beating the egg whites in your standing mixer at medium speed, until they start to froth. Make sure the bowl and attachment of your mixer are grease-free, as this will definitely hinder for the meringue to be successful.
- Once the egg whites start to froth, add the sugar slowly, one or two tablespoons at a time.
- Grab your pie shell and fill it with the curd, leaving a finger of space to the top.
- Once your meringue is ready (you'll be looking for stiff peaks, glossy and shiny) you can arrange it to the top of the pie in whatever way you might prefer. I went for big blobs and then arranged them with a spoon.
- You will bake it for 18-20 minutes at 170°C and once it's crispy and golden, you can let it rest in the oven that you have turned off for 30 minutes or so.
- Once you take it out of the oven, let it cool off completely before serving and store it in the fridge for up to two days.
Notes
Make sure your meringue peaks are stiff - try the upside-down bowl over your head method if you dare enough! It needs not fall on your head. Which I am sure the people around you would enjoy highly.
This is a great base for any meringue pie you might want to try: lemon, raspberry - you name it, it will work!
If you are the proud owner of a kitchen blow torch (I am not allowed one apparently) the meringue will take even less, but make sure to let it rest before serving!