Passionfruit meringue

50 grams	passionfruit juice
80 grams	sugar
80 grams	egg white
60 grams	sugar

Mix the passionfruit juice with the sugar and heat this up till the temperature is 118 degrees Celsius. Then pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the sugar to stabilize it. When the syrup has the right temperature slowly pour it on the egg white and continue beating it till it’s at room temperature. Then transfer it into a piping bag that’s fitted with a small nozzle and pipe small dots on a tray that’s lined with a silicon sheet or parchment paper. Now let them dry at 60 degrees Celsius for at least 3 hours.

Recipe used in Pornstar Martini dessert