Meringue with mango and passion fruit filling
6 servings
80 minutes
Meringue filled with mango and passion fruit is an exquisite French dessert that combines the airy lightness of meringue with exotic fruity freshness. Baked to a crispy shell, the meringue serves as a perfect base for a delicate cream with chunks of juicy mango and a refreshing lime note. The finishing touch is an aromatic passion fruit sauce that adds a sweet-tart depth to the dish. This dessert hails from French pastry tradition, where light textures and rich flavors create harmony. It is perfect for festive tables and romantic evenings, allowing one to enjoy the contrast of crunchy and delicate. The harmony of flavors and textures makes it an ideal conclusion to a meal, awakening the desire for another piece.
1
Preheat the oven to 110 degrees. Line two baking sheets with parchment and lightly grease with oil.
2
Whip the egg whites into a stiff foam. Add 1 tbsp of powdered sugar and whip again until the mixture thickens. Then add the brown sugar.
- Egg white: 4 pieces
- Icing sugar: 125 g
- Brown sugar: 125 g
3
Place the meringues on a baking sheet at a reasonable distance from each other. Make a dent in the middle of each meringue. Bake for about an hour on low heat.
4
Remove from the baking tray, place on a rack, and let cool.
5
Peel the mango, remove the pit, cut into pieces, and place in a bowl. Add lime juice and mix. Put the filling into each meringue.
- Mango: 1 piece
- Lime: 1 piece
6
Cut the passion fruits, extract the pulp and juice, mix with the zest. Drizzle the meringue with passion fruit sauce.
- Passion fruit: 2 pieces
