Airy lime-passion fruit mints

Preheat oven to 150 ° C. In fat-free bowl proteins with mixer beat until mass peaks forms. Spoon spoon for 200 g sugar, until firmness of protein foam. Of lime 1/2 tbsp zest grating, squeezing out limes. Sprinkle with large spoonful (not silver) cornstarch and 1 tsp lime juice. From foam at a distance of 8 large, oval mountains on baking sheet lined with baking paper. Bake the baking sheet in the middle of the oven and bake the foam for approx. 1 hour. If foam starts to turn brown, immediately reduce oven temperature or open oven door (with ladle in between) ajar. Switch off the oven, but leave the door closed. Let the protein foam dry for at least 1 hour, until the outside feels firm, but the core is soft and sticky. Store Meringues in airtightly sealed drum until used. Season the lime juice juice with 200 g of sugar, 1/2 tbsp lime zest and 150 ml water to syrup.

Meringues distribute over eight boards. Cut the passion fruit halfway and remove the flesh. Pass through passion fruit seeds through lime syrup. Give sauce over meringues.