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1
Preheat the oven to 325.
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2
Line a baking sheet with parchment paper or foil.
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3
In a large bowl, beat the egg whites at medium speed until soft peaks form.
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4
Beat in the superfine sugar, 1 tablespoon at a time, beating at high speed for about 15 seconds between additions.
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5
Continue beating at high speed until the meringue is stiff and glossy.
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6
Beat in the lemon juice, cornstarch and vanilla.
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7
Spoon the meringue into 6 mounds on the prepared baking sheet.
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8
Using the back of a spoon, make a well in each meringue.
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9
Bake the meringues in the center of the oven for 5 minutes, until slightly dry to the touch and just set.
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10
Reduce the oven temperature to 225 and bake the meringues for 1 hour longer.
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11
Turn the oven off and leave the meringues in the warm oven with the door closed for 1 hour.
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12
The meringues should be crisp and snowy white on the outside and slightly chewy within.
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13
Using a handheld mixer, beat the heavy cream at moderately high speed until soft peaks form.
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14
Add the confectioners' sugar and beat until thoroughly combined.
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15
Set the meringues on dessert plates and top them with whipped cream.
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16
Spoon the mango and papaya on top, garnish with the passion fruit and serve.
