Preheat a convection oven to 200 degrees F.
In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add the granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in the confectioners' sugar with a rubber spatula.
Fill 2 (6-dome) flexible baking sheets with meringue, forming a shell 3/8-inch thick. Bake in convection oven for 2 hours or until dry. Alternatively, bake on the bottom rack of a gas oven with only a pilot light overnight or until dry. Transfer to a wire rack until completely cooled. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues.
Dip 1 meringue shell in whipped cream. Place on a plate and fill with a scoop of sorbet. Dip another meringue shell in whipped cream and place on top of sorbet. Garnish with passion fruit seeds. Repeat process with remaining meringue shells. Serve immediately.
Passion Fruit Sorbet:
1 cup sugar
1 cup passion fruit puree
In a small saucepan, combine sugar and 2 cups water. Bring to a boil. Remove from heat, let cool, and then stir in passion fruit puree. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
Yield: 3 cups
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