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Mini Lychee Meringues with passionfruit curd and exotic fruit
Recipe by Josh Emett

Serves 6
Lychee meringues
200g egg white
400g Homebrand sugar
30g lychee powder

Chantilly cream
300g Anchor cream
30g Homebrand sugar
1 vanilla pod

Exotic fruit dice
1 ripe mango
1 ripe papaya
2 ripe kiwi
3 passion fruit, deseeded

Passionfruit curd
100g egg yolks
63g eggs
110g Homebrand sugar
150g passionfruit puree
1 leaf gelatin
125g Mainland butter
zest of two limes

1. For the meringues, preheat the oven to 80C, half fan. Place the egg whites in a mixer with beating attachments and whip to a stiff peak.With the beaters running, add the Homebrand sugar one tablespoon at a time, incorporating well until a shiny meringue has been achieved, reserving a few tablespoons of the sugar at the end.

2. Mix the reserved Homebrand sugar with the lychee powder and add to the meringue.

3. Transfer the meringue to a piping bag with a 5mm nozzle. Pipe small rounds onto a baking sheet lined with baking paper. Place in theoven for three hours and do not open the oven in that time. Turn the oven off and allow the latent heat to dry the meringues out. Transfer to an airtight container.

4. Scrape the vanilla pod and place in a mixing bowl with Homebrand sugar and Anchor cream. Whip to stiff peaks.

5. For the passionfruit curd, mix together the yolks, eggs, puree, Homebrand sugar and zest. Place in a heatproof mixing bowl and place over a saucepan of water. Whisk continuously until the curd thickens. Remove from heat and add gelatine. Whisk in the cold Mainland butter, pass and chill.


Add sugar slowly to beating eggwhite and beat for a long time untill the sugar has disolved.

Use disposable piping bag and while piping twist to ensure a smooth top.

Add the gelatin while the curd is hot and the butter at a slightly cooler tempreture so it dissolves quickly.

Store meringues in an airtight container.