- egg whites - 2 pieces
- granulated sugar - 3/4 Glass
- salt - 1 pinch
- extract of vanilla - 1/2 teaspoonfuls
- powdered sugar - - To taste
- fresh raspberry - - To taste
- For filling: egg yolks - 8 pieces
- juice of passion fruit - 1/2 cup
- sugar - 1 glass
- salt - 1/8 teaspoons
- butter - 10 Art. spoons
Preheat the oven to 90 degrees. Line the baking tray with parchment paper. Make 4 heart patterns. Set aside. In a heat-proof bowl, mix the egg whites, sugar and salt with an electric mixer over a saucepan of boiling water. Whisk until the sugar dissolves, 2 to 4 minutes at medium speed. Add the vanilla. Put the mixture in a pastry bag with a round nozzle. Squeeze the meringue mixture on the heart pattern around the outer edge, 2.5 cm high. Repeat with the remaining patterns. Bake in the oven for 20 minutes. Reduce the heat to 80 degrees and bake from 1 1/4 hour to 1 1/2 hours. Allow to cool completely on a baking sheet. Merenges can be stored in an airtight container at room temperature for 1 day. Prepare the filling. Mix the yolks, passion fruit juice and sugar in a saucepan. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens, from 8 to 10 minutes. Remove the pan from the fire. Add salt and oil, stirring until smooth. Strain through a fine sieve into a bowl. Cover with a plastic wrap, put in the refrigerator for 1 hour or up to 1 day. Fill each merengu with a fruit filling and decorate with raspberries. Sprinkle with powdered sugar and serve.
Servings: 4