Meringue. Mango. Meringue. Mango ... combining the mmmms ...
Ingredients
- 4 eggs
- 220g caster sugar
- 2-3 Mangos
- 1 tub of Jalna Organic Vanilla yoghurt or cream for taste
Method
Step 1
Preheat oven to 150°C. Separate eggs by cracking on the side of a bowl. Divide each egg in half and pass the yolk from one shell to another, allowing the white to trickle into the bowl and dropping the egg yolk into a separate bowl. Store yolks covered in the fridge for up to 24 hours.
Step 2
Transfer the egg whites to the bowl of an electric mixer (or large bowl if using a hand-held beater), and beat on low speed, until the eggs are foamy and starting to bubble. Increase speed to high for 2-3 minutes or until soft peaks form.
Step 3
Add the sugar, a tablespoon at a time, and continue to beat on high for 2-3 minutes. By this stage the mixture should be stiff and glossy. Line a baking tray with non-stick baking paper.
Step 4
Transfer bowl to a workbench and spoon mixture onto the tray. (Alternatively, pipe into small shapes.) Make a well in the centre of each meringue. Reduce oven temperature to 140°C and bake for 35-40 minutes. Leave in oven (turned off) for 2-3 hours to dry out. (Can store in an airtight container for up to 1 day).
Step 5
Chop up mango into thin slivers. Place over meringue. (Optional extra: place a dollop of vanilla yoghurt or cream onto the meringue first, then cover in mango slivers)
This should have been easy ... but no, we were too excited and didn't follow the recipe properly. Everyone take note: to make meringue the easy way, please follow the recipe!
ReplyDeleteAnyway, after whisking for 45 minutes longer than we wanted, the egg mixture finally peaked (maybe it was the terrible humidity last night that complicated things?) and we finally baked a lovely layer of meringue. Mango and yoghurt complemented it beautifully.
Talia wrote:
ReplyDeleteThe consistency of the meringue works really well together with the mango and yoghurt because the tastes and textures are opposite. I like how the opposites are combined into one dish. That makes it unique. The scoop of vanilla yoghurt gives a finishing touch and flavour to the dish. I strongly suggest you use this in the dish.