John Myers
Meringue Perdu with Mango
The perfect meringue perdu with mango recipe with a picture and simple step-by-step instructions.
- 150 g Protein
- 85 g Powdered sugar
- 1 Mango
- 0,5 Vanilla pod
- 0,125 l Cream
- 1 tbsp Sugar
- 1 pinch Salt
- Preheat the oven to 120 degrees (convection not suitable, gas level 2).
- Beat the egg whites together with the sifted powdered sugar until stiff, quickly place in a piping bag and squirt thick strands onto a baking sheet lined with baking paper.
- Bake in the preheated oven for 4 minutes at 120 degrees, do not open the oven door.
- Then turn the oven down to 75 degrees and dry the meringues for about 6 hours, preferably overnight.
- The meringues must be stored dry under the exclusion of air.
- Peel the mango and cut into fine cubes. Of
- Scrape out the pulp of the vanilla pod and add to the cream. Whip the cream with sugar until stiff.
- Place a ring in the middle of each plate and spread the chopped mango halfway up and smooth it out. Break the meringues into small pieces. Mix with the cream and pour into the rings. Smooth the top, peel off the ring and place a few pieces of mango around the meringue perdu.
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