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Mini Meringues with Passion Fruit and Coconut Shavings


Dainty mini meringues with tart passion fruit drizzle and fresh shaved coconut, perfect for a light summer dessert.

  • Serves: 8 |
    8 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
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For the Meringue

4 egg whites, at room temperature
1 cup (200 g) sugar
pinch of salt

For the Filling

1 large tub (1 litre) double cream greek yoghurt
pulp of 4 fresh granadillas
fresh coconut shavings

To Make the Meringue

In the heatproof bowl of an electric mixer, combine the egg whites, sugar and salt. Set over a pan of simmering water, then hand whisk continuously for 3-5 minutes until the sugar has dissolved and the mixture is hot to the touch.

Attach the bowl to the electric mixer and using the whisk attachment, beat on low for 2 minutes, then on high for a further 5 minutes until the mixture has cooled down and stiff peaks form.

Preheat oven to 140˚C.

Line a baking sheet with a silicone baking mat. Dollop 8 equal amounts of the meringue mixture onto the baking mats, then use the back of a spoon to flatten each dollop somewhat while leaving a large hollow in each. Bake for 1 hour, and then switch off the oven and let the meringues dry and cool in the oven.

To Make the Filling

Dollop yoghurt into the meringues, drizzle with fresh granadilla pulp

And decorate with fresh coconut shavings. Serve immediately.