PASSIONFRUIT MERINGUE PIE COOKIES

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Passionfruit Meringue Pie Cookies

These cookies taste like a passionfruit meringue pie. The cookie dough is laced with buttery brown butter notes, graham cracker crumbs and swirls of marshmallow fluff for extra chew. Each cookies is filled with smooth, tart and sweet tropical passionfruit filling. The zip and tang of the passionfruit, the buttery graham cracker cookie dough along with with a swirl of marshmallow fluff give this cookie that signature meringue pie feel.

Swirls of marshmallow fluff help emulate that signature meringue flavor and add an extra layer of chew.

Passionfruit Meringue Pie Cookies

Serving: Makes 12 cookies

Ingredients:

Small Batch Passionfruit Curd

  • 2 tablespoons passionfruit juice (30 grams)

  • Pinch of salt

  • 1 egg yolk

  • 3 tablespoons sugar (37 grams)

  • 2 tablespoons unsalted butter (28 grams)

Passionfruit Meringue Pie Cookies

  • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  • 1 cup bread flour (120 grams)

  • 3/4 cup all purpose flour (90 grams)

  • 1/2 cup graham cracker crumbs, divided (60 grams)

  • 3/4 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup dark brown sugar (200 grams)

  • 1/4 cup white sugar (50 grams)

  • 1 egg

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • ~1/3 cup marshmallow fluff

  • Passionfruit curd - see above

Method:

Make the Passionfruit Curd

  1. In a bowl whisk the passionfruit juice and salt and set aside.

    • 2 tablespoons passionfruit juice (30 grams)

      • Note: You can juice fresh passionfruit or you can use frozen passionfruit. If you are using the frozen juice melt it until it is liquid again. Make sure the juice doesn’t get hot, just let it liquify to room temperature.

    • Pinch of salt

  2. In a medium bowl add egg yolk and white sugar and whisk the two until the mixture is light in color and fluffy in texture. This should take a few minutes. Be sure to scrape down the sides of your bowl to incorporate all the sugar.

    • 1 egg yolk

    • 3 tablespoons sugar (38 grams)

  3. Gently pour the salted passion fruit juice into the egg yolk mixture and whisk until everything is incorporated.

  4. Pour the mixture into a heat safe pot and place it over medium low heat. Whisk constantly for about 2-3 minutes until the mixture begins to thicken and bubbles.

  5. Once the mixture starts bubble and is thick you can pull it off the stove. Stir in the unsalted butter and whisk until the butter is fully incorporated.

    • 1 tablespoons unsalted butter (13 grams)

  6. Strain the curd through a sieve to ensure for a smooth curd.

  7. Pour the curd into a container and press a piece of plastic wrap onto the top of the curd to prevent a skin from forming. Let it chill for an hour or until cool.

Make the Cookie Dough + Assemble

  1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  2. In a separate bowl combine bread flour, all purpose flour, graham cracker crumbs, baking soda and salt. Whisk everything evenly and set aside.

    • 1 cup bread flour (120 grams)

    • 3/4 cup all purpose flour (90 grams)

    • 1/4 cup graham cracker crumbs (30 grams)

    • 3/4 teaspoon baking soda

    • 1 teaspoon salt

  3. Once the brown butter is cooled, pour it into a medium sized bowl along with the dark brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.

    • 1 cup dark brown sugar (200 grams)

    • 1/4 cup white sugar (50 grams)

  4. Add the egg, egg yolk and vanilla bean paste and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.

    • 1 egg

    • 1 egg yolk

    • 1 teaspoon vanilla extract

  5. Add the dry ingredient mixture and fold it into the wet ingredients just until just combined.

  6. Scoop the cookie dough into 1 1/2 tablespoon dough balls. Place the cookie dough in fridge to chill overnight.

    • Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies.

  7. When ready to bake, take out the chilled dough and let it come to room temperature for about 10 minutes.

  8. Once the dough has thawed a bit, preheat the oven to 350 degrees.

  9. Place the marshmallow fluff into a plastic sandwich bag and snip off the end. This will help dispense the fluff onto the cookie.

    • 1/3 cup marshmallow fluff

  10. Flatten each dough ball with your palms. Place a dollop (about 1/2 teaspoon) of marshmallow fluff onto the flattened cookie dough and place another flattened cookie dough ball on top. Roll the dough into your hand until the marshmallow fluff is swirled in and is visible.

    • You should have about 12 cookie dough balls after this.

  11. Place the remaining graham cracker crumbs into a small bowl. Roll each cookie dough ball in the graham cracker crumbs. Set aside.

    • 1/4 cup graham cracker crumbs (30 grams)

  12. Fill a plastic sandwich bag or a piping bag with the passionfruit curd. Set aside.

    • Passionfruit curd

  13. Using a spoon or your fingers, create an indent in the center of each cookie dough ball.

  14. Snip the end of your piping bag and fill each cookie dough ball with the passionfruit curd until it almost reaches the top. Don’t overfill or it will overflow while baking. Gently squeeze the tops of the cookie dough balls to encase the passionfruit curd.

  15. Sprinkle the extra graham cracker crumbs on top of each cookie dough ball.

  16. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

  17. Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another minute (for a total baking time of 9 minutes)

  18. Scoot the cookies into position using a round ring to make the cookies thicker and circular. Let the cookies cool for about 20 minutes until room temperature. Enjoy!

  19. Cookies will last in an airtight container for about 3 days at room temperature.

    Notes:

    • * You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!