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Passionfruit meringue

50 grams

passionfruit juice

80 grams


80 grams

egg white

60 grams


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.


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