Meringue Nests with Lime Curd & Passionfruit
Cooking time (min) 150
Cost per serve $0.40
3 Egg Whites
Pinch of Salt
6 Egg Yolks + 100g sugar + juice & finely grated zest of 3 limes + 150g butter, cut into cubes + 4 passionfruit, pulp removed.
Double-Thick Cream to serve
225g Caster Sugar
Preheat the oven to 100˚c.
Beat the egg whites with the salt until they hold soft peaks. Continue beating and add half the sugar, adding 1 tbsp at a time, until the mixture holds stiff peaks. Add the remaining sugar all at once and beat for a few minutes only.
Line a baking tray with baking paper. Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre. Bake on the lower oven shelves for 2 hours.
Allow the meringues to cool and store in an airtight container.
Meringues can be made up to 5 days prior to serving.
Beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and zest. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens. Remove from the heat and stir in the butter. Pour into a large bowl and allow to cool.