Instructions: For the Passion Fruit Sorbet: In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat. Let cool, and stir in passion-fruit puree. Transfer to an ice-cream maker, and freeze according to manufacturers instructions. The ice cream can be stored in the freezer in a airtight plastic container for up to 1 week. (Makes 3 cups)

Preheat a convection oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add the granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in the confectioners sugar with a rubber spatula.

Fill two 6-dome flexible baking sheets with meringue, using the back of a spoon to form a hollow shell that 3/8-inch thick. Bake for 2 hours or until dry. Transfer to a wire rack to cool completely. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues.

Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion-fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately.

This recipe yields 4 servings.

Comments:
This recipe was originally developed for a restaurant kitchen, which typically includes a convection oven. To prepare this at home, bake the meringues overnight, or until dried, on the bottom rack of a gas oven with only the pilot light on.

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