Basil meringue with passion fruit

Here is the recipe for Basil meringue with passion fruit

INGREDIENTS

For the meringue

1. Leaves from ½ bunch basil


2. 6 egg whites, kept separate


3. 150g golden caster sugar

METHODS

1. Preheat the oven to 100C/lowest gas mark.


2. In a blender, blitz the basil leaves with two egg whites until well mixed.


3. Place the other four egg whites in an electric mixer, and mix on a high setting until they have formed soft peaks. With the motor running, add the golden caster sugar one tablespoon at a time (the slower, the better).


4. When the whites are firm enough to cling on to a spoon held upside down, and have a slight shine, they are ready.


5. Scrape a third of the egg-white and sugar- mixture into a bowl and mix in the basil mixture. Gently fold in the rest of the egg and sugar so that the mixture naturally marbles.


6. Line a flat baking tray with baking paper. Using a dessertspoon or piping bag, make mounds of the mixture on the tray, about the size of a tennis ball with a coned top, keeping them well spaced out.


7. Bake for an hour and 30 minutes.


8. Once ready, the meringues should peel off the paper without sticking. Place on one big platter or on individual plates.


9. Scoop out the flesh of the passion fruit and drizzle it over the meringues. Scatter with edible flowers, if using. These are delicious served with whipped cream or coconut ice cream.

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