Passion Meringues with Coconut Cream

Ingredients:

• 1 x 400ml can of coconut milk
• 2 large egg whites
• pinch of salt
• 150g caster sugar, aka superfine sugar
• 1/4 tsp vanilla extract + 1/2 tsp for the coconut cream
• 1 tsp coconut sugar, or caster sugar
• 2 – 3 passion fruit

Method:

1. The day / night before you want to make these place the can of coconut milk upside-down in the fridge.
2. Pre-heat the oven to 140 Celsius / 120 fan / 275 Fahrenheit. Line a large baking sheet with non-stick baking paper.
3. Place the egg whites and salt in a clean bowl. Whisk until they start to form soft peaks.
4. Gradually add the sugar, whisking well in-between each addition, until you have a stiff, glossy mixture.
5. Beat in the vanilla extract.
6. Scrape the meringue mixture into a piping bag fitted with a serrated nozzle.
7. Pipe rounds of meringue approximately 7cm in circumference onto the prepared baking sheet. Don’t place them too close together as they will puff up a little when baked.
8. Bake for 30 minutes then turn off the oven, open the door a little and leave to cool completely in the oven.
9. Remove the can of coconut milk from the fridge and turn it the right way up. Open it and pour off the water. Scoop the solid part into a bowl.
10. Add the vanilla extract and sugar to the coconut cream and whip until light and fluffy. Store in the fridge until needed.
11. To assemble – place a meringue on a plate and top with a dollop of the coconut cream (you could pipe it if you wanted to be really fancy) and then spoon over some passionfruit. Serve straight away to avoid soggy meringues.

© The Pink Rose Bakery 2015