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Pink Peppercorn Meringues with Passion Fruit Curd



This recipe showcases Pink Peppercorns. Serves 6.


5 egg whites
300g golden caster sugar
2 tbsp. cornflour
1 tsp. white wine vinegar
2 tbsp. pink peppercorns

Passion Fruit Curd
2 eggs , plus 2 extra yolks
passion fruit pulp of 4 or 1 small tin of pulp
30g butter , finely diced
60g golden caster sugar
284ml double cream , whipped


Heat the oven to 180C/fan 160C/gas 4. Lightly oil a large baking tray and line with non-stick baking paper.

Whisk the egg whites until stiff, then beat in the sugar a little at a time until the mixture is stiff and shiny.

Stir in the cornflour and vinegar.

Drop 6 dollops of the meringue spaced well apart on to the lined tray.

Shape into rounds.

Crush the pink peppercorns and sprinkle over the meringues.

Turn the oven down to 150C/fan 130C/gas 2, slide in the tray and bake for about 50 minutes without opening the door; they should be a pale honey colour and will have puffed slightly.

Turn the oven off and let the meringues cool in it.

To make the passion fruit curd, put the eggs, extra yolks, passion fruit pulp, butter and sugar in a bowl set over a pan of simmering water and stir constantly for about 10-15 minutes until the mixture thickens. Cool.

To serve, spoon some whipped cream onto each pavlova and spoon over a little passion fruit curd.

Source: Olive Magazine

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