**NOTE: Frozen pulp must be completely thawed (i.e. liquid) before measuring. For highly concentrated passion fruit pulp (French brands), decrease amount of pulp to ½ cup.
For the Meringue:
4large Safest Choice Pasteurized Egg whitesat room temperature
3teaspoonscream of tartarto give stability to the meringue
1½cupspowdered sugar
½teaspoonpure vanilla extract
For Garnishing:optional
4passion fruitscut in half and pulp removed
Instructions
Make the passion fruit cream by blending all 3 ingredients in a blender for about 1 to 2 minutes or until mixture is smooth, creamy, and thick. Pour in ramekins (⅔ to ¾ full), cover, and refrigerate for at least 3 hours.
Make the meringue: In a bowl of an electric mixer, beat egg whites with the cream of tartar starting at low speed and gradually increasing to high until egg whites get foamy and thicker. Add the sugar gradually while beating egg whites on high speed. Beat egg whites just until stiff and glossy -- Do not go further or texture will change! Add the vanilla, mixing just until combined.
Garnish the top of the passion fruit cream with the passion fruit pulp (seeds) – ONLY if desired! Then, using a large star tip or other tip of your preference, pipe meringue onto the crustless passion fruit pies. Toast meringue with a blow torch and enjoy! Passion fruit meringue pies can also be refrigerated and served later.
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