FAQ: Meringue

Spiky Lemon Meringue Pie
Lemon-Honey Meringue Pie

Thank you to everyone to sent me baking questions on Instagram this week. There were hundreds of questions, so I’m compiling a few posts to answer as much of them as I can. This one focuses on questions about meringue and there are also posts about Baking Homemade Bread, Cake Baking and Decorating and soon to come: Vegan Desserts, Equipment, and more.

Find my answers and related recipes below:

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Passion Fruit Meringue Cheesecake

Passion Fruit Meringue Cheesecake

This lovely Passion Fruit Meringue Cheesecake is a spin on a recipe from Wild Sweetness by Thalia Ho! It is a beautiful book. A book about baking and desserts, but it’s also about Thalia Ho’s artistic vision of the wild and beautiful world she occupies. I immediately went for her Lemon Meringue cheesecake, because I adore the flavor combination of tart and sweet, the creamy textures of cheesecake and meringue, you all know how I feel about a toasted meringue. I replaced the lemon in her recipe for passion fruit, which is also tart, but has a wonderful perfume quality to it. You can use the pulp with the seeds or strain the seeds out, that is up to you and how you like the texture of the cheesecake. I strained the seeds for the cheesecake itself, but then added a fresh passion fruit to the top for a sour note and texture. You can also find passion fruit puree.

See below for the recipe and a guide to buying passion fruit and puree.

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ZoëBakes Academy

Host Zoe Francois, as seen on Zoe Bakes, Season 1

A New Year’s resolution doesn’t have to be about giving something up, it can be about setting out to create new things. What if we shake things up a bit and resolve to get into the kitchen to try a new cooking or baking technique this year? No matter where you are in your baking journey, there’s always something new to learn. That’s one of the things I love most about this craft.

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