Meringue Kisses with Passion-Fruit Fool
- 8 large egg whites
- 3/4 teaspoon salt
- 2 cups superfine granulated sugar
- 1 1/2 teaspoons unflavored gelatin
- 3/4 cup thawed frozen passion-fruit pulp
- 1 cup chilled heavy cream
- 3/4 cup confectioners sugar
- 1/2 cup sour cream
- Special equipment: a large pastry bag fitted with a 1/4-inch plain tip and parchment paper
- Preheat oven to 175F and line 2 large baking sheets with parchment paper.
- Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks.
- Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
- Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart.
- Pipe more kisses onto second sheet in same manner.
- (All kisses will fit on 2 baking sheets.)
- Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.
- Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..
- Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
- Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
- Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks.
- Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
- Serve fool with meringues.
egg whites, salt, sugar, unflavored gelatin, passion, confectioners sugar, sour cream, pastry
Taken from www.epicurious.com/recipes/food/views/meringue-kisses-with-passion-fruit-fool-105137 (may not work)