preheat oven to 120°c/100°c fan forced. grease and line two large baking trays; mark two 19cm x 28cm rectangles on baking paper; dust with cornflour, shake off any excess.
using an electric mixer, beat egg whites until soft peaks form; gradually add sugar until thick and glossy and sugar is dissolved. add extra cornflour and vinegar, beating until just combined. evenly divide meringue among trays and smooth top. bake for 30 minutes, then reduce heat to 100°c/80°c fan forced and bake for a further 30 minutes or until meringue is dry. turn off oven and cool meringue in oven with door ajar.
meanwhile, place passionfruit pulp into a blender, blend for 30 seconds or until seeds are crushed; strain juice through a fine sieve, discard seeds. transfer passionfruit juice to a heatproof bowl, add egg yolks, extra sugar and butter; whisk to combine. stir continuously over a saucepan of simmering water for 8- 10 minutes or until thickened. cover with plastic wrap, refrigerate for 2 hours or until firm.
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