By Denise Browning
Making a meringue pie (or more specifically no-bake, crustless, gluten-free passion fruit meringue pies) couldn’t be quicker or more care-free when using these pasteurized eggs from Safest Choice.
Without pasteurized eggs from Safest Choice Eggs, the meringue for our passion fruit meringue pies would have to be whisked in a double-boiler containing simmering water in order to pasteurize the eggs. But thanks to Safest Choice Eggs, this process can be safely skipped. Yay!
Our passion fruit meringue pies are no-bake, gluten-free, and super quick and easy to make. They are great for sophisticated entertaining and, of course, are guilt-free (small-sized portions and salmonella-free)!
Like the French, Brazilians are just crazy for passion fruit. So why not feature a treat here inspired by one of Brazil’s most delightful desserts: Torta de Maracujá con Chantilly or Passion Fruit Meringue Pie. The difference is, our passion fruit meringue pies are crustless and are served in individual portions, which conveniently eliminates the slicing process.
And don’t worry at all about having to find the fruit. Our passion fruit meringue pies are made from frozen passion fruit pulp — available at most local supermarkets in America.
These passion fruit meringue pies are a real hit among my family and friends, and I think that they will be among yours as well.
- 1 (14-ounce or 396 g) can sweetened condensed milk
- 1 cup thawed passion fruit frozen pulp (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.
- ¼ cup heavy whipping cream
- 4 large Safest Choice Pasteurized Egg whites, at room temperature
- 3 teaspoons cream of tartar (to give stability to the meringue)
- 1½ cups powdered sugar
- ½ teaspoon pure vanilla extract
- 4 passion fruits, cut in half and pulp removed
- 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 (2/3 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.