- 5 eggwhites
- 135 gm caster sugar
- 150 gm dessicated coconut
- 150 gm pure icing sugar, sieved
- 300 ml milk
- 6 egg yolks
- 160 gm caster sugar
- 150 ml pouring cream
- 150 ml strained passionfruit juice (from 16 passionfruit; see note)
- 1For passionfruit ice-cream, bring milk to the simmer in a saucepan over high heat. Meanwhile, whisk yolks and sugar in a bowl until pale. Pour milk over and stir to combine. Return mixture to pan and cook, stirring continuously, over medium heat until mixture thickly coats a spoon (8-12 minutes). Strain into a chilled bowl, add cream and passionfruit juice and stir to combine. Refrigerate until chilled, then churn in an ice-cream machine and freeze until required. Makes about 1 litre.
- 2Preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously, until firm, glossy peaks form and sugar has dissolved. Combine coconut and icing sugar in a bowl, spoon meringue in and fold to combine. Transfer mixture to a piping bag fitted with a 2cm fluted nozzle and pipe 5cm rounds onto oven trays lined with baking paper, leaving 3cm-4cm space between them. Bake, swapping trays halfway through, until crisp and toasted (50 minutes to 1 hour). Toasted coconut meringues will keep stored in an airtight container in a cool, dark place for 4 days.
- 3Place a scoop of passionfruit ice-cream on the flat side of half the meringues, sandwich with the remaining meringues and serve.
Note To extract passionfruit juice from seeds, pulse passionfruit pulp in a food processor, then strain through a coarse sieve.