Mango Raspberry Meringue




Rating: 3.83 / 5.00 (101 Votes)


Total time: 45 min

Servings: 20.0 (servings)

For the meringue:





For the topping:






Instructions:

For the mango raspberry meringue, beat the egg whites until semi-firm, add the sugar a spoonful at a time and continue beating until firm. Preheat the oven to 180°C.

Spread the mixture with a tablespoon on the baking tray (lined with baking paper) in small heaps and press small depressions into them. Bake the meringue mounds for 4 minutes at 180°C, then reduce the heat to 160°C and bake for another 15 minutes. The meringue should be firm to the touch. Let cool on the baking paper.

Peel the mango and cut into large cubes. Fill one cube into each of the cooled meringue mounds, place a raspberry on top and garnish with a mint leaf. Sprinkle the mango raspberry meringue with powdered sugar and arrange on a platter.

This video tells you how to cut the mango correctly.

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