Heart-shaped meringues with fruit filling
Description
The dish is prepared without unnecessary complications. Preheat the oven to 90 degrees Celsius. Line a baking sheet with parchment paper. Make 4 heart-shaped templates and set them aside. In a heatproof bowl, using an electric mixer over a saucepan of boiling water, mix egg whites, granulated sugar, and salt. Beat at medium speed until the sugar dissolves, for 2 to 4 minutes. Add vanilla. Transfer the mixture into a piping bag fitted with a round tip. Pipe the meringue mixture onto each heart template, forming a 2.5 cm high border around the outer edge. Repeat with the remaining templates. Bake in the oven for 20 minutes. Reduce the oven temperature to 80 degrees Celsius and continue baking for 1 1/4 to 1 1/2 hours. Let the meringues cool completely on the baking sheet. The meringues can be stored in an airtight container at room temperature for up to 1 day. Prepare the filling. Mix egg yolks, passion fruit juice, and sugar in a saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, for 8 to 10 minutes. Remove the saucepan from the heat. Add salt and butter, stirring until smooth. Strain the mixture through a fine sieve into a bowl. Cover with plastic wrap and refrigerate for 1 hour or up to 1 day. Fill each meringue with the fruit filling and top with raspberries. Dust with powdered sugar and serve. The finished dessert is ready to be served.