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Pink peppercorn meringues with passion fruit curd
- 5 egg whites
- 300g golden caster sugar
- 2 tbsp cornflour
- 1 tsp white wine vinegar
- 2 tbsp pink peppercorns
- 2 eggs , plus 2 extra yolks
- passion fruit pulp of 4 or 1 small tin of pulp
- 30g butter , finely diced
- 60g golden caster sugar
- 284ml carton of double cream , whipped
Directions:View on BBC Good Food
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