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Brown sugar meringues with mango & passion fruit coulis

Brown sugar meringues with mango & passion fruit coulis

Ed Smith's dessert is ideal for April, when we’re between the end of forced rhubarb and winter citrus, and the arrival of good summer berries. Whip the cream at the last minute, and only lightly – so it’s voluminous and luscious, but not stiff.

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  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins
  • Plus30 minutes standing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 170g light brown soft sugar
  • 3 large free range egg whites
  • 250g from a 600g pack mango fingers (or the equivalent, cut from 1-2 ripe mangoes)
  • 300ml pot double cream
  • 8 tbsp No.1 Alphonso Mango & Passion Fruit Coulis, to taste

Method

  1. Measure the sugar into a small bowl and use a fork to break any clumps. Set aside. Preheat the oven to 140ºC, gas mark 1.

  2. Ensure your stand mixer bowl or mixing bowl is spotless. Add the egg whites and, using the balloon whisk attachment on a stand mixer or an handheld electric mixer, beat the whites to a stiff peak.

  3. With the whisk running at medium-fast speed, sprinkle in the sugar, one large spoonful at a time. Whisk for 5 minutes or so more, until you can feel no grains of sugar if you rub a little meringue between thumb and forefinger.

  4. Line a large baking sheet with baking parchment. Using a large serving spoon, scoop 6 equal-sized mounds of meringue onto the sheet, with plenty of space around them. Make a little indentation in the middle of each mound with the underside of a teaspoon, then bake for 1 hour until pale golden and firm.

  5. Turn off the oven with the meringues still inside, and the door slightly ajar, for 30 minutes. When cold, store the meringues in an airtight container at room temperature. They’re best on the same day but will keep for up to three.

  6. Cut the mango fingers into 1cm dice. When ready to serve, use the stand mixer or handheld electric mixer to whip the cream to ribbon stage – so it just thickens and begins to hold its shape, but is not yet stiff.

  7. Top each meringue with a large spoonful of cream, a tablespoon of coulis and mango.

Cook’s tip

What to do with the egg yolks? There are lots of ways a resourceful cook can ensure there’s no waste (3 yolks is a good number for making a batch of mayonnaise, custard or ice cream). However, you might find they’re best combined with the remaining eggs in the box, for an impromptu, but rich, portion of scrambled eggs, while the meringues cook.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,797kJ/ 431kcals

Fat

27g

Saturated Fat

16g

Carbohydrates

44g

Sugars

42g

Fibre

1.1g

Protein

2.9g

Salt

0.2g

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