For the Meringue8 egg whites
400g caster sugar
Whip the whites in a very clean bowl to soft peak stage, keeping the whisk running start adding the sugar a tbsp at a time (don't try rushing) carry on whisking until when you place a little of the meringue between your thumb and forefinger it doesn't feel gritty. Drawn around a large dinner plate on a piece of parchment, place on a large flat baking sheet. Pipe or spoon small blobs onto the circle on the parchment. With the remaining meringue mixture spoon into a disposable piping bag, pipe small meringue kisses onto another lined baking tray, Bake in a preheated oven 90 for about 5-6 hrs. Leave to cool completely before moving from the parchment.
For the topping
400ml Double cream
4 tbsp good lemon curd
1 punnet of blueberries
3 passion fruitsWhip the cream to very soft peaks, (the lemon curd will thicken so don't over whip) Fold in the lemon curd, spoon over the meringue, tumble over the blueberries, cut the passion fruits in half, taking care to save the juice, spoon fruit over the blueberries, to finish add some of the meringue kisses. Enjoy X
*For really white meringues bake on an extremely low and slow about 80-90 for 6-8 hrs
*If your meringues bleed, its because your are adding your sugar too quickly or not blending the sugar and egg whites properly, when the mix is ready to pipe, you shouldn't be able to feel any sugar grains in the the whipped meringue.
* 1 egg white = 50g caster sugar