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Course: Sweets
Keyword: Dessert, Eggs, Entertaining, Holidays


ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 45 minutes
Yield: 6 servings
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  • 4 ounces egg whites (about 4 large), at room temperature
  • Pinch kosher salt
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1 cup whipped cream
  • 4 passion fruit, halved, fruit pulp scooped out

Specialized Hardware

  • Stand mixer with whisk attachment
  • 9-inch plate
ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 45 minutes
Yield: 6 servings


  • Heat the oven to 250°F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.
  • Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.
  • Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.
  • Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
  • Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue. Serve immediately.
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