4 large egg whites
1 large pinch cream of tartar
1/2 cup superfine sugar (also known as golden caster sugar in UK)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1 cup confectioners’ sugar (also known as icing sugar in the UK), sifted
6 passion fruit, seeds and pulp
1 cup strawberries, sliced into quarters
6 fl. oz. heavy cream or crème frâiche (similar to double cream in UK)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Buy Now or Madagascar Bourbon Pure Vanilla Extract
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1 tablespoon confectioners’ sugar (also known as icing sugar in the UK), sifted
Preheat the oven to 280 degrees F, fan 270 degrees F, gas mark 1. In a large, clean bowl, whisk the egg whites and cream of tartar to soft peaks, then slowly whisk in the caster sugar, a quarter at a time, until the mixture is thick and glossy.
Spoon a third of the egg mixture into a separate bowl and beat in the Nielsen-Massey Vanilla Extract. Using a metal spoon, carefully fold this back into the rest of the egg mixture, and gently fold in the sifted icing sugar too.
Spoon two tablespoons of the meringue mixture onto the prepared baking trays and place them in the oven before lowering the oven temperature to 250 degrees F, fan 230 degrees F. Bake for 45 minutes, and then leave in the oven to cool completely before removing (overnight is ideal).
To make the vanilla cream, whisk the double cream with the Nielsen-Massey Vanilla Bean Paste and icing sugar until soft peaks form. Serve the meringues with the passion fruit pulp, strawberries and vanilla cream.
You will need: 2 baking sheets, lined with baking parchment
Do ahead: the meringues will keep in an airtight container for several days when kept in a cool, dark place.
4 large egg whites
1 large pinch cream of tartar
115 g superfine sugar (also known as golden caster sugar in UK)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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100 g confectioners’ sugar (also known as icing sugar in the UK), sifted
6 passion fruit, seeds and pulp
150 g strawberries, sliced into quarters
180 ml heavy cream or crème frâiche (similar to double cream in UK)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Buy Now or Madagascar Bourbon Pure Vanilla Extract
Buy Now
1 tablespoon confectioners’ sugar (also known as icing sugar in the UK), sifted
Preheat the oven to 140 degrees C, fan 130 degrees C, gas mark 1. In a large, clean bowl, whisk the egg whites and cream of tartar to soft peaks, then slowly whisk in the caster sugar, a quarter at a time, until the mixture is thick and glossy.
Spoon a third of the egg mixture into a separate bowl and beat in the Nielsen-Massey Vanilla Extract. Using a metal spoon, carefully fold this back into the rest of the egg mixture, and gently fold in the sifted icing sugar too.
Spoon two tablespoons of the meringue mixture onto the prepared baking trays and place them in the oven before lowering the oven temperature to 120 degrees C, fan 110 degrees C. Bake for 45 minutes, and then leave in the oven to cool completely before removing (overnight is ideal).
To make the vanilla cream, whisk the double cream with the Nielsen-Massey Vanilla Bean Paste and icing sugar until soft peaks form. Serve the meringues with the passion fruit pulp, strawberries and vanilla cream.
You will need: 2 baking sheets, lined with baking parchment
Do ahead: the meringues will keep in an airtight container for several days when kept in a cool, dark place.
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Extract
