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1
Preheat the oven to 400 and position racks in the upper and lower thirds.
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2
Line 2 baking sheets with parchment paper.
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3
In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar and the almond flour with 1 of the egg whites until evenly moistened.
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4
In a small saucepan, combine the 1/2 cup of granulated sugar with the water; bring to a boil.
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5
Using a moistened pastry brush, wash down any crystals from the side of the pan.
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6
Boil over high heat until the syrup reaches 240 on a candy thermometer.
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7
In another large bowl, using clean beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form.
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8
With the machine at high speed, carefully drizzle the hot syrup over the whites; beat until firm and glossy.
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9
Beat in the food coloring until the meringue is bright yellow.
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10
Stir one-fourth of the meringue into the almond mixture.
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11
Using a rubber spatula, fold in the remaining meringue.
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12
Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, spacing them about 1 inch apart.
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13
Tap the sheet and let dry for 15 minutes.
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14
Transfer the meringues to the oven and immediately turn off the heat.
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15
Bake the meringues for 5 minutes.
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16
Turn the oven on to 400 again and bake for 8 minutes, until the meringues are puffed and the tops are firm and glossy.
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17
Transfer the baking sheets to racks; let cool completely.
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18
Meanwhile, in a small saucepan, whisk the remaining 3 tablespoons of granulated sugar with the cornstarch.
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19
Whisk in the passion fruit puree and the cream.
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20
Whisk over moderate heat until thick, about 4 minutes.
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21
Remove from the heat; whisk in the white chocolate until melted.
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22
Let cool slightly, then whisk in the butter.
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23
Let cool completely.
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24
Carefully peel the meringues off of the parchment paper.
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25
Spoon the filling into a pastry bag fitted with a 1/4-inch tip.
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26
Alternatively, use a resealable plastic bag and snip off a corner.
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27
Pipe the filling onto the flat sides of half of the meringues.
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28
Top with the remaining meringues and serve.
