Ingredient:
4 egg whites
250 g (8 oz) caster sugar
Filling:
1 ripe mango
1 passion fruit
300 ml (1/2 pint) whipping cream, whipped until thick
125 g (4 oz) strawberries, sliced
Decoration:
150 ml (1/4 pint) double or whipping cream, whipped until stiff
A few strawberries
Method:
Mark 2×20 cm (8 in) circles on two sheets of non-stick baking parchment, turn the paper over, and use to line two baking trays.
Whisk the egg whites with a hand-held electric mixer on maximum speed until stiff but not dry. Add the sugar 1 tsp at a time, and continue to whisk until all the sugar has been incorporated and the mixture is stiff and glossy.
Pipe the meringue, in concentric circles, inside the marked circles on the paper-lined baking trays.
Bake the meringue rounds in a preheated oven at 140℃ (120℃ fan, Gas 1) for 1-1 ¼ hours until crisp and dry. Leave to cool, then carefully peel off the paper.
Dice the mango very finely. Halve the passion fruit and scoop out the pulp.
Spread the whipped cream over one of the meringue rounds. Arrange the mango, passion fruit pulp, and strawberries on top, and cover with the remaining meringue round.
Decorate with piped rosettes of whipped cream strawberry slices, and a whole strawberry.
Peach Meringue
Substitute 2 peeled and sliced peaches for the mango, and 125 g (4 oz) raspberries for the strawberries. Decorate the top of the peach meringue with a few whole raspberries.
4 egg whites
250 g (8 oz) caster sugar
Filling:
1 ripe mango
1 passion fruit
300 ml (1/2 pint) whipping cream, whipped until thick
125 g (4 oz) strawberries, sliced
Decoration:
150 ml (1/4 pint) double or whipping cream, whipped until stiff
A few strawberries
Method:
Mark 2×20 cm (8 in) circles on two sheets of non-stick baking parchment, turn the paper over, and use to line two baking trays.
Whisk the egg whites with a hand-held electric mixer on maximum speed until stiff but not dry. Add the sugar 1 tsp at a time, and continue to whisk until all the sugar has been incorporated and the mixture is stiff and glossy.
Pipe the meringue, in concentric circles, inside the marked circles on the paper-lined baking trays.
Bake the meringue rounds in a preheated oven at 140℃ (120℃ fan, Gas 1) for 1-1 ¼ hours until crisp and dry. Leave to cool, then carefully peel off the paper.
Dice the mango very finely. Halve the passion fruit and scoop out the pulp.
Spread the whipped cream over one of the meringue rounds. Arrange the mango, passion fruit pulp, and strawberries on top, and cover with the remaining meringue round.
Decorate with piped rosettes of whipped cream strawberry slices, and a whole strawberry.
Peach Meringue
Substitute 2 peeled and sliced peaches for the mango, and 125 g (4 oz) raspberries for the strawberries. Decorate the top of the peach meringue with a few whole raspberries.
