• Preheat oven to 350 Degrees F.
• Spray mini muffin tins with nonstick cooking spray
• Using a round cookie cutter, cut out circles and place them inside the crevices of a muffin tin. Make sure you shape it around the sides
• With a fork, prick the bottom and sides of the dough (to avoid them from puffing up)
• Bake for 10 minutes
• Remove from oven and let them cool for about 2 minutes

To make filling

• In a blender, place the egg yolks, passion fruit and condensed milk. Blend on high until combined and creamy
• Fill each muffin tin with the passion fruit cream
• Bake in the oven for 8-10 minutes, or until set
• Unmold from the muffin tins and let them cool for 5 minutes on a baking rack

For topping

• Preheat oven to 400 degrees F and then turn off
• In a mixer, whip the egg whites until peaks start to form
• Slowly add the sugar until the egg whites become shiny and a stiff cream forms
• With a piping bag or spoon, decorate topping on top off the pies
• Place in the oven for 5 minutes (oven should be off but still hot)
• Refrigerate the pies for a minimum of 1 hour
• Enjoy!