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Here is a recipe that has been on our menus for many years. We love serving them in egg cartons, it always gets lots of oooh's and ahhhh's...


Makes 30 meringues

Mini meringues: 
* 2 large egg whites
* 120g castor sugar

Preheat oven to 120.
Whisk egg whites in a scrupulously clean bowl for 1 minute.
Slowly add the sugar beating constantly till stiff peaks form.
Pipe the meringues into little mounds about 3cm diameter on to a tray lined with greaseproof paper.
Bake for 30 minutes.
Cool.
Using a toothpick or a skewer, carefully punch out a hole in the top of each meringue ready for the curd filling.

Passionfruit curd:
* 2 whole eggs
* 125ml passionfruit pulp 
* 80g castor sugar 
* 60g butter, cubed

Place the eggs, passionfruit and castor sugar in a heat proof bowl over hot water.
Whisk for approximately 8 minutes until thick, do not overcook.
Remove the bowl from the heat and whisk in the butter.
Leave to cool and chill till needed.
Pipe the curd into each meringue nest just before serving.

Tips:
While the meringues are cooking, we open the oven door every 10 minutes for 1 second to let the steam escape, this stops the meringues from cracking.
Meringues can be made 5 days in advance and stored in an airtight container till ready to fill.
The curd can be made up to 3 days ahead of time and stored in the fridge.
You can substitute the passionfruit for lemon or orange curd, or even a white chocolate mousse.
Sometimes we top with pieces of fruit or edible flowers