Separate two eggs and put the egg whites in a clean (grease-free) mixing bowl. Beat the egg whites with a mixer. Then add 70 grams of granulated sugar and mix again until the sugar is well dissolved. Then add 30 grams of powdered sugar. First carefully stir this into the stiff egg whites (to prevent covering yourself and your kitchen in white powder) and then mix again until the sugar is well mixed into the egg whites.
Line your baking tray with baking paper and spoon the meringue into four oval-shaped scoops on your baking tray. Then use a tablespoon to make a shallow well in the center of each meringue so that you can place your scoop of ice cream later.
Place the baking tray in the oven for two hours, or at least until the meringues release easily from the baking paper. Longer is also possible, depending on how soft you want the meringues to be on the inside.
Passion Coulis
Dissolve one tablespoon of granulated sugar in three tablespoons of boiling water in a saucepan. Cut a stalk of lemongrass in half lengthwise twice and add to the sugar water. Cut your passion fruits in half and also add the pulp of the passion fruits to the sugar water. Let it simmer for 10 minutes on low heat (it should look like it is just the passion fruit pulp, not watery). Then let it cool.
Serving
Take your ice cream out of the freezer fifteen minutes before you want to serve so that it is not too hard. Remove the lemongrass stalks from the coulis. Place a meringue on each plate. Place a scoop of ice cream on each meringue and spoon some lukewarm coulis over each scoop of ice cream. Finish off by grating some kaffir lime zest over the dessert. This will add some complexity to the dish, especially in conjunction with the lemongrass, and (at least for me) some instant feel good!