Mango, Lychee and Passionfruit Meringues (gf)
These meringues have a crisp exterior and a chewy centre. They can be made a day in advance and assembled just before serving. If you have the time, the discarded egg yolks are perfect for homemade passionfruit curd. MERINGUES
4 large egg whites, size 7
225 grams caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
1 teaspoon white vinegar
MACADAMIA AND SESAME BRITTLE
115 grams caster sugar
115g grams glucose syrup
150 grams macadamia nuts, roasted
40 toasted grams sesame seeds,
1 teaspoon butter
¼ teaspoon baking soda
pinch salt TO SERVE
250ml cream, whipped 200 grams passionfruit curd
1 mango, peeled, thinly sliced
6-12 fresh lychees (or use tinned)
50 grams shredded coconut
EQUIPMENT: Grease 3 baking trays and line with baking paper. You’ll also need a sugar thermometer.
Preheat the oven to 110°C fan bake.
MERINGUES: In a bowl or the bowl of a stand mixer, beat the egg whites until frothy. Add the caster sugar, 1 tablespoon at a time, until completely incorporated. Beat for 10 minutes, or until the sugar has completely dissolved and stiff peaks have formed. Add the cornflour, vanilla extract and vinegar and beat on low for 1 minute.
Place 3 large spoonfuls of meringue each onto 2 of the baking trays, spaced 3-4cm apart. Pile them high then, using the back of a spoon, create an indent in the centre of each.
Bake the meringues for 2-2½ hours, or until firm and dry. Leave the meringues to cool with the oven turned off and the door open.
BRITTLE: Place the sugar, glucose and 60ml water in a small saucepan. Without stirring, cook over a low heat until the sugar has dissolved. Increase the heat and bring to the boil. Once the temperature on a sugar thermometer has reached 125°C, add three-quarters of the macadamia nuts and sesame seeds and continue to cook until the temperature reaches 150°C.
Stir occasionally to stop the nuts from burning on the bottom. Remove from the heat, add the butter, baking soda and salt and quickly stir to combine. Immediately pour out onto the third lined baking tray and sprinkle over the remaining nuts and seeds. Set aside to cool. Once hard, roughly chop (or bash using a rolling pin) into small chunks.
TO SERVE: Serve the meringues topped with whipped cream, passionfruit curd, fruit, shredded coconut and the brittle. MAKES 6 LARGE INDIVIDUAL MERINGUES