FOOD | RECIPE

Fortnum's Meringue Eggs 

Looking for something that's easy to bake yet utterly delicious? Enter our Meringue Eggs, a seasonally sweet treat featuring a meringue "egg" and a "yolk" bursting with flavour courtesy of our vibrant and rich Passionfruit Curd. 

Ingredients

MAKes six

3 large egg whites, at room temperature  

175g of caster sugar 

1/2 tsp of vanilla extract

1 jar of Fortnum's Passionfruit Curd

1

Preheat your oven to 140C/120C fan/gas 1. Tip the egg whites into a large, clean, non-plastic mixing bowl. Beat on medium speed with an electric whisk until the mixture is fluffy and stands up in stiff peaks.

2

Increase the speed and start to slowly add the caster sugar, a tablespoon at a time, beating well between each addition. Continue whisking until you have a stiff, glossy mixture. Fold through the vanilla extract.

3

Line a large tray with baking paper, fixing it in place with a small bit of meringue in each corner. Using a metal dessert spoon, place six dollops of meringue, spaced well apart, onto the paper.

4

Using circular motions with the back of a teaspoon, create a dip in the centre of each meringue.

5

Bake for ½ hours for chewy middles, or 1 ½ hours if you prefer a more crisp meringue. Allow to cool completely.

6

Use a spoon to generously fill the centre of each "egg" with some of the Passionfruit Curd.

7

Serve immediately; delicious topped with softly whipped cream.