Active time: 1 hr Start to finish: 41/2 hr

Makes 16 servings (about 110 kisses).

INGREDIENTS

  • for meringues
  • 8large egg whites
  • 3/4teaspoon salt
  • 2cups superfine granulated sugarfor passion-fruit fool
  • 1 1/2teaspoons unflavored gelatin
  • 3/4cup thawed frozen
    passion-fruit pulp
  • 1cup chilled heavy cream
  • 3/4cup confectioners sugar
  • 1/2cup sour creamspecial equipment:a large pastry bag fitted with a 1/4-inch plain tip and parchment paper

    DIRECTIONS

    Make meringues: Preheat oven to 175°F and line 2 large baking sheets with parchment paper.

    Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.

    Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on2 baking sheets.)

    Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.

    Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..

    Make fool while meringues bake: Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup andlet stand 1 minute to soften.

    Melt softened gelatin in cup in apan of simmering water, then stir into remaining pulp.

    Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.

    Serve fool with meringues.

    Cooks’ notes:
    • Meringues keep in an airtight container at room temperature 3 days.

    • You can substitute 20 fresh passion fruit for the pulp. Halve them and force their pulp through a sieve, discarding seeds.