Meringue Nests With Passionfruit Sorbet

• 3 None egg whites
• 1/2 tsp lemon juice
• 3/4 cup sugar
• 2 None kiwifruit, peeled and diced
• None None Passionfruit pulp, to serve
• None None FOR THE PASSIONFRUIT SORBET
• 1/2 cup sugar
• 1 tsp grated orange peel
• 1 1/2 cups fresh orange juice
• 6 None passionfruit, pulp strained to yield 1/2 cup juice

1. Preheat the oven to 250u0b0F. Line 2 baking pans with parchment paper.
2. Beat egg whites and lemon juice in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well between additions to dissolve sugar, until mixture is thick and glossy.
3. Pipe or spoon meringue onto prepared pans into 4-inch rounds with an indentation in center.
4. Bake 2 hours. Cool in turned-off oven, with door ajar. (Meringue nests may be frozen until ready to use.)
5. For the sorbet, combine 1 cup water, sugar and orange peel in a medium saucepan in low heat. Stir until sugar dissolves. Simmer 4-5 mins, until syrupy. Cool. Stir in orange and passionfruit juices. Pour into freezer tray. Freeze 2 hours until edges turn solid. Process to break up ice crystals. Return to container and freeze. Repeat twice and freeze.
6. To serve, fill meringue nests with sorbet, kiwifruit and passionfruit pulp.

egg whites, lemon juice, sugar, kiwifruit, sorbet, sugar, orange peel, orange juice, passionfruit

Taken from recipes-plus.com/api/v2.0/recipes/25205 (may not work)