Pineapple and Passionfruit Meringues with Lemon Cream
Pineapple and Passionfruit Meringues with Lemon Cream

Pineapple and Passionfruit Meringues with Lemon Cream

PREP: 20 mins
Cook: 30 mins
Bit Tricky
Serves: 6

If you haven't got time to make meringues, bought ones are lovely too with this creamy, lemony filling and fresh pineapple and passion fruit. Just divine!

Pineapple and Passionfruit Meringues with Lemon Cream
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Medium egg whites

2

Caster sugar

100g

Carton whipping cream

150ml

Juice of 1 lemon

Passion fruits

2

Fresh pineapple, cut into small piece

100g

Step 1 of 4

Preheat the oven to 150°C, (130°C for fan ovens), Gas Mark 2. Line 2 large baking sheets with baking parchment.

Step 2 of 4

In a large bowl whisk the egg whites with an electric hand whisk until stiff peaks form. Gradually beat in the sugar, bit by bit whisking really well each time until mixture is glossy. Place a heaped tablespoon of the mixture onto the baking sheet and shape into a small nest. Repeat to make 6 nests, spacing well apart. Place in the oven and reduce the temperature to 140°C, (120°C for fan ovens), Gas Mark 1. Bake for 30 minutes. Turn the oven off and leave for 4 hours or overnight to dry out.

In a large bowl whisk the egg whites with an electric hand whisk until stiff peaks form. Gradually beat in the sugar, bit by bit whisking really well each time until mixture is glossy. Place a heaped tablespoon of the mixture onto the baking sheet and shape into a small nest. Repeat to make 6 nests, spacing well apart. Place in the oven and reduce the temperature to 140°C, (120°C for fan ovens), Gas Mark 1. Bake for 30 minutes. Turn the oven off and leave for 4 hours or overnight to dry out.

Step 3 of 4

Whip the condensed milk and cream together until thick and then stir in the lemon juice.

Step 4 of 4

Scoop the seeds from the passion fruit into a bowl and add the pineapple pieces. Spoon the lemon cream and fruit onto the meringues and serve.

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