Garnish: halved raspberries; 1⁄4-teaspoon scoops dragon fruit; peeled, sliced, and quartered kiwi; and fresh mint sprigs
Instructions
Preheat oven to 200°. Line 2 large, rimmed baking sheets with parchment paper. Using a pencil, draw 8 (1 1⁄2-inch) circles onto each parchment paper sheet; turn parchment paper over.
In the heatproof bowl of a stand mixer, whisk together egg whites, sugar, and salt by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until sugar dissolves and an instant-read thermometer registers 160°, 5 to 7 minutes.
Carefully return bowl to stand mixer. With the whisk attachment, beat mixture at high speed until smooth, creamy, and white, approximately 4 minutes. (Bowl might still be warm to the touch.)
In a small bowl, stir together cornstarch, vinegar, and vanilla extract. Add cornstarch mixture to egg white mixture, beating until combined, approximately 15 seconds.
Spoon meringue into a piping bag fitted with a closed star tip (Wilton #2D). Starting in the center of each circle, pipe concentric circles of meringue outward until each drawn circle is filled. Pipe an extra layer onto perimeters to form a rim around the edge of each circle. (If divot in center is too small, take a small offset spatula and swirl a small hole into center of each meringue.)
Bake until meringues are crisp and release easily from parchment paper, approximately 50 minutes. Turn oven off, and let meringues stand in oven with door closed for 1 to 2 hours or overnight.
Just before serving, spoon 1 to 2 tablespoons Passionfruit Curd into each meringue.
Garnish with raspberries, dragon fruit, kiwi, and mint, if desired.
Notes
Make-Ahead Tip: Meringues can be made the night before and kept in closed oven to protect from humidity. Use within a day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tropical-pavlovas-with-passionfruit-curd/