A recipe from the Good Food collection.
2 egg whites
250g (heaped 1 cup) castor sugar
½ tsp natural vanilla extract
½ tsp cornflour
125ml (/½ cup) thickened cream
4 tbsp passionfruit pulp (from 2 large passionfruit)
50g (⅓ cup) roasted unsalted macadamia nuts
90g (heaped ⅓ cup) castor sugar
3 tbsp strained passionfruit juice (from 6 large passionfruit)
1 tbsp castor sugar
2 tsp cornflour
1 tbsp Grand Marnier or other orange liqueur
125ml (½ cup) thickened cream, extra
1 tbsp icing sugar
50g (scant ½ cup) fresh raspberries
Preheat the oven to 130C. Line a large baking tray with baking paper. Beat the egg whites with electric beaters until firm peaks form. Gradually add the sugar. Beat for 3 minutes, until the sugar has dissolved and the meringue is glossy and thick. Beat in the vanilla and cornflour. Put eight spoonfuls evenly spaced onto the tray and flatten slightly to form an 8cm freeform circle. Bake for about 40 minutes, until crisp on the outside. Turn off the oven and with the door ajar, leave the meringues in the oven to cool.
For the passionfruit cream, whip the cream in a small bowl until firm peaks form. Fold in the passionfruit pulp until smooth. Chill.
For the toffee, roughly chop the macadamias and put on a lightly greased tray. Put the sugar and 3 tablespoons water in a saucepan. Stir until the sugar dissolves, then increase the heat. Boil, without stirring, for 4 to 5 minutes, or until the mixture caramelizes. Pour over the nuts and leave to harden. Break into pieces and store in an airtight container until needed.
For the sauce, combine the passionfruit juice, sugar and cornflour in a small saucepan. Stir over low heat until thickened. Remove from the heat and stir in the liqueur. Set aside but do not refrigerate. Whip the extra cream with the 1 tablespoon icing sugar until thick.
To assemble, put four meringues onto serving plates. Spread the passion - fruit cream over each. Top with the remaining meringues, then the whipped cream, passionfruit liqueur sauce and a few raspberries. Decorate each sandwich with a shard of toffee and serve immediately.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up