I’m not sure what to say here that you haven’t already heard, read or thought about. It feels a bit like the world has turned upside down – hitting refresh on the news only brings up more headlines that would have been unfathomable only a fortnight ago. This level of uncertainty is unprecedented and unsettling, and the scenes being beamed across the world from Italy are difficult to comprehend. Like much of the world, Victoria is now locked down with only non-essential services allowed to remain open. Despite this, it’s the headlines and the supermarket trips that are more anxiety-producing than actually being at work: the hospital thus far has retained a semblance of normalcy – the calm before the storm, some have labeled it. Wardrounds, phone calls and paperwork continue, although large meetings are now conducted by video and more and more patients require full glove, gown and mask precautions. Those higher up prepare for the worst case scenarios – ways to reallocate staff based on skillset and post-pone non-essential surgical procedures, for example.
Though the announcement of lockdown was absolutely necessary and warranted, it was simultaneously devastating for the hospitality industry. It’s hard to imagine many favourite cafes and restaurants recovering from indefinite closure – though we’ve witnessed many scramble to organise takeaway services in the past few days, it could never make up for the regular stream of food loving Melbourne patrons.
To describe the next few months (or year) to be challenging would be an understatement. One thing we can all do with the closure of the hospitality industry and extended time at home is to cook and bake more – satisfying and productive and hopefully a little therapeutic. I will continue to post new recipes, and if you have any ideas or suggestions of what you’d like to see please let me know.
These brown butter passionfruit meringue bars are one of my favourite bakes in a long time – judging by the reactions at work, it wasn’t just me. They’re also much easier than they look: a very simple crisp, nutty browned butter shortbread base is topped with a tangy baked passionfruit curd and a layer of torched Swiss meringue. The curd is a 5 minute whisk together affair, and the meringue utilises a technique of heating the egg whites and sugar over simmering water to dissolve the sugar and partially cook the eggs whites to make a more stable meringue. Then you get to break out the blow torch – what else could you want for while you’re stuck at home?
If passionfruit aren’t in season where you are, you could try frozen or canned passionfruit pulp or substitute lemon juice (though you may need to increase the sugar slightly with the latter option).
- 130 g unsalted butter
- 50 g caster sugar (1/4 cup)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 180 g flour (1 1/4 cup)
- 3 large eggs
- 2 egg yolks
- 200 g caster sugar (1 cup)
- 2 tablespoons icing sugar
- pinch of salt
- 3/4 cup passionfruit pulp, strained to give approximately 2/3 cup liquid (top up with lemon juice if you don’t have quite enough). Approx 6-8 large passionfruit.
- 35 g flour (3 tablespoons)
- 2 large egg whites
- 100 g caster sugar (1/2 cup)
- pinch of salt
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Preheat the oven to 180°C. Grease and line a 20cm square baking tin.
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In a medium pot, ideally with a light coloured base so you can see the colour of the butter, melt the butter over medium heat. Continue to cook, stirring intermittently, until it begins to brown and smell nutty, approximately 5 minutes.
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Tip into a medium bowl and set aside for 5 minutes to cool slightly (start making the filling while you wait). Add the remaining ingredients to just combine, then tip into the lined baking tin. Use an offset spatula to smooth evenly into the base of the tin. Bake for approximately 15 minutes – until golden brown – while you make the filling.
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Strain the passionfruit pulp in a sieve to give 2/3 cup of liquid – use the back of a spoon to stir vigorously to break up the pulp and remove as much of it from the seeds as you can – this takes a few minutes.
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In a bowl, whisk together all the filling ingredients.
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When the base is golden brown, open the oven and pour the filling over the top of the base. Close the oven and reduce the oven temperature to 160°C. Bake until the filling is just set, approximately 15-20 minutes. Remove from the oven and set aside to cool completely, then refrigerate until cold.
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Remove the cold passionfruit bars from the tin.
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Bring about an inch of water in a small saucepan to a simmer.
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Combine the egg whites, sugar and salt in the (very clean) bowl of a stand mixer or regular bowl if using an electric hand beater. Place the bowl over the simmering water and stir the egg mixture with a clean metal whisk or fork until frothy and all of the sugar has dissolved when you pinch a little bit between your fingers.
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Remove from heat and beat on high speed (with the whisk attachment of stand mixer or electric beaters) until very thick and glossy and holding stiff peaks that just flop over at the top, approximately 5-10 minutes. Do not overbeat past this as the meringue can go grainy.
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Spoon over the base and spread out with a spoon or offset spatula. Use the spatula to create a striped pattern or swirls in the meringue. Blow torch the meringue.
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Use a sharp knife to cut into bars. Serve immediately or refrigerate in an airtight container for up to 2 days. Best served on the day the meringue is made.
Hey! First of all I love your recipes! It’s so fun to combine so many unusual flavours, thanks for the inspiration 🙂
I have two quick questions: 1. what can I use instead of a blow torch? 2. Do you ever work with rose or lavender? I’ve been playing around with floral tastes myself a little but would love to see what you come up with!
Thanks so much Cecily! Blow torch is definitely best here, but you could try putting it under the grill of the oven very briefly to brown the top of the meringue – 5 minutes or so.
I actually haven’t really! Maybe that will be next on the list to try..