- Level: Intermediate
- Total: 4 hr 32 min
- Prep: 17 min
- Inactive: 3 hr 30 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 55 mg
- Level: Intermediate
- Total: 4 hr 32 min
- Prep: 17 min
- Inactive: 3 hr 30 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 55 mg
Ingredients
Directions
- Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.
- Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.
- Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.
- Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
- Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue. Serve immediately.
