If you’ve ever thought that vegan desserts couldn’t be just as dazzling and delicious as their traditional counterparts, wait until you try this Vegan Meringue with Passion Fruit Curd Recipe. It’s a sunshine-filled dessert that balances airy, crisp meringue with a luscious, tangy passion fruit curd, making every bite a dreamy experience. The best part? This recipe uses simple, plant-based ingredients that come together to create a stunning centerpiece perfect for any occasion or intimate gathering. Ready to wow your friends or just treat yourself? Let’s dive in!
Ingredients You’ll Need
This Vegan Meringue with Passion Fruit Curd Recipe relies on a few essential ingredients that each bring their own magic to the final dish. From the miraculous aquafaba that whips up into fluffy meringue, to the fresh passion fruit pulp that delivers that bright, tropical pop of flavor, every item plays a crucial role in texture, taste, and vibrancy.
- 1 cup aquafaba: The secret vegan meringue base from chickpea brine that whips to perfect peaks just like egg whites.
- 1 ¼ cups caster sugar: Provides the sweet structure to the meringue, ensuring it holds firm and shimmers beautifully.
- ½ teaspoon cream of tartar: Stabilizes the aquafaba foam for a longer-lasting, silky meringue.
- 1 tablespoon cornflour/cornstarch (sifted, plus extra for dusting): Adds that crisp, delicate shell to the meringue texture and prevents stickiness.
- ½ cup lemon juice (freshly squeezed): Brings acidity to brighten the passion fruit curd and balance sweetness.
- ½ cup passion fruit pulp (approx 7-8 small passion fruit): Bursts with tropical tang and intense fragrance that define this curd’s character.
- 100 g vegan butter: Creates the richness and creamy mouthfeel of the curd without any dairy.
- ½ cup caster sugar: Sweetens the curd to perfection while letting that passion fruit shine through.
- 1 tablespoon lemon zest: Adds fresh, zesty aroma and a subtle textured pop.
- 2 tablespoons cornflour/cornstarch: Thickens the curd to that silky, spreadable consistency.
- 2 tablespoons water: Helps dissolve starch and balance curd thickness.
- 100 g sweetened condensed oat milk: Adds smooth creaminess and sweetness in a plant-based way.
- 400 ml chilled coconut whipping cream: For a rich, velvety topping that pairs perfectly with the tart curd and crisp meringue.
- 1 teaspoon vanilla bean paste: Deepens the flavor, lending fragrant warmth to the cream.
- 3 tablespoons reserved lemon passion fruit curd: Extra curd reserved for swirling or drizzling when serving.
How to Make Vegan Meringue with Passion Fruit Curd Recipe
Step 1: Whip the Aquafaba Meringue
Begin by pouring the aquafaba into your mixing bowl and whipping it with an electric hand mixer or stand mixer until it forms soft peaks. This can take about 5 to 10 minutes, so patience pays off. Add the cream of tartar and gradually beat in the caster sugar, a spoonful at a time, until the mixture shines and stiff peaks form. Finally, fold in the sifted cornflour carefully to maintain the airy texture while aiming for that signature meringue crispness. Once ready, pipe or spoon the meringue onto baking parchment in your desired shapes and bake at a low temperature for about 2 hours until crisp on the outside but still tender inside. Let them cool completely—this part builds that delightful crunch.
Step 2: Prepare the Passion Fruit and Lemon Curd
While your meringues bake, it’s time to whip up the vibrant passion fruit curd. In a saucepan over medium heat, combine the passion fruit pulp, freshly squeezed lemon juice, lemon zest, caster sugar, cornflour, and water. Stir constantly until the mixture thickens and bubbles gently. Remove from heat and whisk in the vegan butter and sweetened condensed oat milk until smooth and luxurious. This curd should be rich, tangy, and perfectly spreadable—a showstopper component of the recipe.
Step 3: Whip the Coconut Cream Topping
Chill the coconut whipping cream beforehand to ensure it whips up beautifully. Using your mixer, whip the cream with the vanilla bean paste until soft peaks form. The cream acts as a luscious counterpoint to the crisp meringue and tart curd, making every mouthful balanced and indulgent.
Step 4: Assemble Your Divine Dessert
Once the meringues are cool and the curd is ready, spread or pipe the passion fruit curd over each meringue base. Top lavishly with whipped coconut cream, and drizzle a spoonful of the reserved lemon passion fruit curd on the cream for a pretty, glossy finish. The layers of textures and flavors—from crisp to creamy to tangy—will make your dessert unforgettable.
How to Serve Vegan Meringue with Passion Fruit Curd Recipe
Garnishes
A sprinkle of toasted coconut flakes, fresh passion fruit seeds, or even thin lemon zest curls can add vibrant color and an extra hit of tropical flavor. Fresh mint leaves also work wonderfully to lighten and freshen each bite.
Side Dishes
Pair this dessert with a light fruit salad featuring kiwi, mango, or pineapple to emphasize its tropical notes. A chilled glass of sparkling rosé or a sweet Riesling complements the sweet and tart flavor profile perfectly for a truly elegant finish.
Creative Ways to Present
Instead of individual meringues, try layering components in small glass jars for a photogenic parfait look that guests can spoon into. You can also use mini tart shells filled with passion fruit curd and topped with dollops of meringue and cream to create petite bite-sized treats for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover meringues in an airtight container at room temperature to maintain their crispness, but keep the curd and whipped cream refrigerated separately in sealed containers to preserve freshness.
Freezing
Meringues can be frozen in airtight containers for up to a month without losing their structure, but we recommend freezing the passion fruit curd separately for up to 2 weeks. Coconut cream doesn’t freeze well, so prepare fresh when serving.
Reheating
To refresh meringues’ crisp texture after storage, warm them briefly in a low oven (about 150°C or 300°F) for 5 to 10 minutes. Avoid microwaving as this softens them. Curds are best served chilled or at room temperature without reheating.
FAQs
Can I use canned chickpea aquafaba for this Vegan Meringue with Passion Fruit Curd Recipe?
Absolutely! Canned chickpea aquafaba tends to whip better due to its consistency, but be sure to use plain, unsalted varieties for the best results.
What if I can’t find passion fruit pulp fresh?
You can substitute frozen passion fruit pulp if fresh is unavailable. Just thaw it fully and drain any excess liquid with a fine sieve before using to maintain curd thickness.
Is there a substitute for coconut whipping cream?
Yes, you can use other plant-based whipping creams made from soy or almond, but coconut tends to provide the richest texture and best flavor pairing with passion fruit.
Can I make this recipe nut-free?
This recipe is naturally nut-free as it uses oat milk and coconut cream, but always check your vegan butter to be sure it doesn’t contain any nuts if allergies are a concern.
How long does the assembled dessert hold before serving?
Once assembled, enjoy within a few hours for the best texture—meringue can soften if it sits too long with cream and curd. If needed, assemble shortly before serving.
Final Thoughts
This Vegan Meringue with Passion Fruit Curd Recipe is truly a celebration on a plate. Its light, airy meringue, irresistibly tangy curd, and fluffy coconut cream make it a crowd-pleaser that’s as impressive as it is delicious. Whether you’re hosting a special event or simply want to brighten your day with something sweet and tropical, this dessert delivers all the joy and flavor you could ask for. Don’t hesitate—gather your ingredients, have fun in the kitchen, and treat yourself to this gorgeous plant-based delight!
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Vegan Meringue with Passion Fruit Curd Recipe
- Prep Time: 45 minutes
- Cook Time: 120 minutes
- Total Time: 165 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This delightful Vegan Meringue with Passion Fruit Curd is a luscious, dairy-free dessert featuring a fluffy aquafaba meringue paired with a tangy and tropical passion fruit curd. Enhanced with a velvety coconut cream topping and a hint of vanilla, it’s perfect for those seeking a vegan-friendly sweet treat bursting with exotic flavors.
Ingredients
Vegan Meringue
- 1 cup aquafaba (liquid from canned chickpeas; see notes)
- 1 ¼ cups caster sugar
- ½ teaspoon cream of tartar
- 1 tablespoon cornflour/cornstarch (sifted, plus extra for dusting)
Passion Fruit Curd
- ½ cup freshly squeezed lemon juice
- ½ cup passion fruit pulp (approximately 7–8 small passion fruits)
- 100 g vegan butter
- ½ cup caster sugar
- 1 tablespoon lemon zest
- 2 tablespoons cornflour/cornstarch
- 2 tablespoons water
- 100 g sweetened condensed oat milk
Topping
- 400 ml chilled coconut whipping cream
- 1 teaspoon vanilla bean paste
- 3 tablespoons reserved lemon passion fruit curd
Instructions
- Prepare the Vegan Meringue: In a clean mixing bowl, whisk the aquafaba with cream of tartar until frothy, then gradually add caster sugar while continuing to whisk. Incorporate the sifted cornflour and continue whipping until the mixture forms stiff, glossy peaks. Gently fold to ensure the cornflour is evenly distributed without deflating the meringue.
- Bake the Meringue: Preheat your oven to a low temperature, around 110°C (230°F). Line a baking sheet with parchment paper and dust with some sifted cornflour. Pipe or spoon the meringue onto the baking sheet in desired shapes. Bake slowly for about 2 hours until the meringue is crisp on the outside and dry inside. Turn oven off, leaving the meringue inside to cool and dry further.
- Make the Passion Fruit Curd: In a saucepan, combine lemon juice, passion fruit pulp, caster sugar, lemon zest, vegan butter, and sweetened condensed oat milk. Heat gently over medium-low heat while stirring. In a small bowl, mix cornflour and water to create a slurry, then add it to the saucepan. Continue stirring until the mixture thickens into a smooth curd. Remove from heat and allow to cool slightly. Reserve three tablespoons for the topping.
- Prepare the Topping: Whisk chilled coconut whipping cream with vanilla bean paste until light and fluffy. Fold in reserved lemon passion fruit curd gently to combine, creating a luscious cream topping.
- Assemble the Dessert: Once the meringues are completely cooled, top each one with a generous spoonful of passion fruit curd and finish with a dollop of the coconut cream mixture. Optionally, garnish with fresh passion fruit seeds or zest for added texture and visual appeal.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as a perfect egg white substitute in vegan baking.
- Ensure the mixing bowl and whisk are completely clean and free of grease for the aquafaba to whip properly.
- Slow baking the meringue at low temperature is key to achieving the ideal crisp texture without browning.
- Passion fruit seeds can be strained out if a smoother curd is preferred.
