Meringue eggs recipe

1. Preheat the oven to gas 1/4, 100°C, fan 80°C. Line 2 baking sheets with nonstick baking paper.
2. Place the passion fruit juice and yellow food colouring in a pan. Mix the cornflour with 2 tbsp water to a smooth paste. Add to the juice and mix well. Bring up to the boil, stirring until thickened. Pour into a bowl and sprinkle with 2 tsp of caster sugar (this will prevent a skin forming). Leave until cold, cover with cling film and chill in the fridge for a couple of hours.
3. Meanwhile, place the egg whites in a clean, grease-free bowl and, using an electric hand whisk, beat until white, foamy and stiff. Gradually add the sugar, a little at a time, beating well after each addition. It’s important not to add the sugar too quickly or to add too much or the meringues will not stiffen. When all the sugar has been added and you have a stiff, glossy mixture, using a large spoon, place 8 dollops of mixture on the baking sheets. Make sure they are spaced well apart.
4. Make a well in the centre of each dollop with the back of a small spoon. Bake for 1½ hours until the base is firm but the meringues are still pale. Turn off the oven and leave the door slightly ajar with the meringues still inside. Leave the meringues like this for at least 1 hour or overnight.
5. When the meringues are cold, dust with icing sugar then fill the well with the coconut yoghurt. Level the yoghurt then spoon over the passion fruit sauce. Serve straight away with remaining passion fruit sauce.

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