Martha Stewart: Eggs & sugar: You just can't beat meringue

HERE ARE RECIPES for two meringue desserts that are very delicious and also are very useful to have in one's repertoire.

PAVLOVA WITH PASSION FRUIT

4 large egg whites, room

tempera- ture

Salt

1 cup plus

2 tablespoons superfine sugar

2 teaspoons white-wine vinegar

1 teaspoon cornstarch

1 teaspoon pure vanilla extract

2 passion fruits, halved

Garnish: whipped cream

1. Preheat oven to 300. Draw four 4-inch circles or one 8-inch circle onto parchment paper. Transfer parchment, traced side down, to a baking sheet.

2. Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch and vanilla; whisk until just combined.

3. With a rubber spatula, mound meringue onto parchment in center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to 200 degrees. Bake until meringue lifts off parchment easily, about 1 1/2 hours.

4. Turn off oven. Let meringue cool in oven for 1 1/2 to 2 hours. Once meringue is cool and completely dry, scoop out passion fruit over tops. Garnish with whipped cream. Serve immediately. Makes one large or four small pavlovas.

ILE FLOTTANTE WITH CARAMEL

Safflower oil, for pan

For the meringue:

9 large egg whites, room

temperature (reserve 4 yolks for making creme anglaise)

1 teaspoon cream of tartar

Coarse salt

1 cup plus 2 tablespoons superfine sugar

2 teaspoons pure vanilla extract

For the creme anglaise (makes about 1 1/2 cups):

1 1/4 cups whole milk

3/4 cup heavy cream

1/2 vanilla bean, split lengthwise

4 large egg yolks

3 tablespoons granulated sugar

Coarse salt

For the caramel:

1 cup granulated sugar

1/2 cup plus 3 tablespoons water

1. Preheat oven to 375 degrees. Brush a 10- to 12-cup Bundt pan with oil and invert onto a paper towel to drain excess.

2. Make the meringue: Boil a kettle of water. Whisk egg whites, cream of tartar and 1/4 teaspoon salt with a mixer on medium speed until soft peaks form. Whisk in superfine sugar, 1 tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form, 3 to 4 minutes. Cut speed to low and whisk in vanilla.

3. Transfer meringue to pan, pressing to remove air pockets. Smooth with a small offset spatula. Set Bundt pan in a roasting pan; transfer to oven. Carefully pour boiling water into roasting pan to reach 2 inches up sides of Bundt pan. Bake until meringue is puffed and lightly browned, about 20 minutes. Transfer Bundt pan to a wire rack. Let cool.

4. Make the creme anglaise: Combine milk and cream in a saucepan. Scrape vanilla seeds into pan and add pod. Bring to a simmer over medium heat. Whisk together egg yolks, sugar and a pinch of salt. Pour half the milk mixture into yolk mixture, whisking constantly. Return entire mixture to pan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine sieve into a bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until cool, about 2 hours.

5. Unmold meringue onto a cake plate. Refrigerate until ready to serve. Make the caramel: Fill a medium bowl with cold water. Heat sugar and 3 tablespoons water in a small saucepan over high heat, swirling, until sugar dissolves. Raise heat to high. Bring to a boil. Cook, swirling occasionally, until dark amber, 3 to 6 minutes. Reduce heat to medium. Carefully stir in remaining 1/2 cup water (mixture will sputter), and swirl to combine. Cook until caramel reaches 230 degrees on a candy thermometer. Remove from heat. Dip bottom of pan into bowl of cold water to cease cooking. Drizzle caramel over meringue, then slice and transfer to plates. Drizzle with creme anglaise. Makes one large island which serves 8 to 10.

Make ahead: Meringue can be refrigerated for up to 3 hours. Creme anglaise can be refrigerated for up to 2 days.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., 9th floor, New York, N.Y. 10001. Questions may also be sent by e-mail to: or mslletters@marthastewart.com. Include name, address and daytime phone number.