Meringue Easter eggs with passion fruit & mango

Ingredients

Meringue

32 grams (1.13 ounces) egg whites
64 grams (2.26 ounces) sugar
pinch of lemon acid
pinch of salt

Cream

80 grams (2.82 ounces) whipping cream
20 grams (0.71 ounces) powdered sugar

Yolk

60 grams (2.12 ounces) passion fruit and mango puree
9 grams (0.32 ounces) sugar
2 grams (0.07 ounces) gelatin 220bl
12 grams (0.42 ounces) water for gelatin

Equipment

Electric Mixer
Essential for whipping those egg whites into perfect peaks. Pro tip: Make sure the bowl and beaters are completely grease-free.
Mixing Bowls
Various sizes will come in handy for different stages of the recipe. Stainless steel or glass are best for meringues.
Silicone Hemisphere Molds
Perfect for shaping your fruity "yolks". Freezing them will make dislodging easy-peasy.
Silicone Spatula
Gently folding and mixing without deflating your fluffy mixtures.
Baking Sheet
Essential for drying out those meringue shells. Line it with parchment paper for easy cleanup.
Oven
Since we’ll be drying, not baking, precision is key. Adjust according to your oven's behavior.

Instructions

Step 1

Step 1: In a clean, fat-free mixer bowl, combine the egg whites and a pinch of salt. Start beating at medium speed until a foam similar to beer foam forms. Add lemon acid and sugar. Increase the speed to maximum and beat until the meringue is smooth and stable.

Step 2

Step 2: Carefully cut off the tops of the egg shells to release the egg. Wash the inside of the shells, rub with lemon juice, and dry thoroughly. Fill the shells with meringue, spreading it inside using a brush. Do not make the meringue layer too thin to avoid brittleness later. Dry the meringues at 194°F (90°C) for 2 hours. Afterward, turn off the oven and leave them inside overnight to fully dry. Remove the shells from the meringue eggs.

Step 3

Step 3: In a mixing bowl, whip the cream with powdered sugar until soft peaks form.

Step 4

Step 4: To create the yolks, use a silicone 'hemisphere' mold with a diameter of 2.5 cm. Pour the gelatin with cold water and let it swell. Combine the puree with sugar in a saucepan, bring it to a boil, and cook for 2-3 minutes until the sugar is completely dissolved. Remove from heat. Dissolve the gelatin in the microwave for about 10 seconds, then add to the puree and mix well. Pour the mixture into the molds and let it set in the fridge for 3 hours. For easier extraction of the yolks, you can freeze them for half an hour.

Step 5

Step 5: Stuff the meringue eggs with whipped cream, place the 'yolk' in the center, and serve.

Servings

✨ Want to take these meringue eggs to the next level? Serve them in a little nest of spun sugar for an elegant presentation that's straight out of a fairy tale. 🐣 For a fun twist, place them on mini toasts with a light dusting of edible gold for a luxurious touch.

🍨 How about turning them into part of a larger dessert? Arrange the eggs on a bed of fresh spring greens and edible flowers for a visually stunning centerpiece that’s perfect for your Easter or spring brunch. 🌼 Feeling fancy? Serve alongside a petite glass of champagne with a splash of passion fruit juice to bring the flavors full circle! 🍾

🖼️ Whatever you choose, these meringue eggs will surely impress and delight, making your gathering something to remember!

Variations

🌿 Gluten-Free Version: This recipe is naturally gluten-free, so no worries there! Just make sure all your ingredients, especially the gelatin, are certified gluten-free. 🎉

🥥 Vegan Version: Replace the egg whites with aquafaba. Use agar-agar instead of gelatin. Opt for a plant-based whipping cream and powdered sugar if needed. 🥄 Pro tip: Adjust quantities and timing to get the same beautiful results with your plant-based alternatives! 🌱

Faq

How do I ensure my meringue reaches stiff peaks?
Start whipping the egg whites at low speed until they become foamy, then gradually increase the speed while adding sugar slowly. Make sure your bowl and utensils are completely grease-free.
Can I use a regular baking tray instead of silicone molds?
Silicone molds are highly recommended for shaping the "yolks" easily, but small hemispherical molds of any material can also work if well-greased and frozen before use.
How can I avoid over-whipping the cream?
Whip the cream on medium speed and stop as soon as soft peaks form. Over-whipping can turn your cream into butter!
Is it necessary to leave the meringue in the oven overnight?
While not mandatory, this step ensures the meringues are thoroughly dried without the risk of cracking due to sudden temperature changes.
Can I add food coloring to make the "yolks" more vibrant?
Absolutely! A few drops of gel-based food coloring will give the "yolks" a beautiful, vibrant hue. Just add it to the puree before heating.
What’s the best way to store these meringue eggs?
Store in an airtight container in a cool, dry place. Avoid the fridge as meringues can absorb moisture and become sticky.