4 egg whites
pinch of salt
130 grams caster sugar
130 grams icing sugar
1 tablespoon cornflour
1⁄2 teaspoon Chinese 5 spice
finely grated zest of 1 lemon
1 teaspoon lemon juice
300 ml cream 1-2 ripe mangoes
6 passionfruit or 6 tablespoons passionfruit in syrup
Preheat the oven to 100°C – no fan-bake.
Put the egg whites and salt into a very clean bowl and beat until soft peaks form.
Add the sugar and beat until very thick and glossy, about 8-10 minutes.
Sift the icing sugar, cornflour and 5 spice together and then mix in the lemon zest. Use a large metal spoon to fold the dry mixture and the lemon juice into the egg whites.
Pipe or spoon the meringue into 10 x 8 cm circles onto a paper or teflon lined baking tray. Use the back of a teaspoon to form a hollow in each meringue for the fruit to sit in. Place the meringues in the oven and cook for 1 hour. Leave the meringues in the oven to cool.
To serve: Whip the cream to soft peaks. Peel the mangoes and use a vegetable peeler to shave into long thin slices. Place the meringues on serving plates and put a large spoonful of cream in the hollow. Top with the mango slices and spoon over the passionfruit. Makes 10 meringues