Brown sugar meringues with mango & passion fruit coulis

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.

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.

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.

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.

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.

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.

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