The Sun Above the Marshmallow Clouds

As we are approaching to the second half of June, summer holiday may have begun for some already. But for the past week, the sunlight was tucked behind the clouds in London. (Maybe it was ’cause I kept complaining how hot it was the week before?) For those of you who live in hot, exotic countries though, I wonder how many of you are sick of the heat by now? (Trust me, having lived in one before, I can empathise haha.)

But for now, how about enjoying a dessert? This mango and coconut meringue is one to enjoy be it cloudy or sunny weather. The combination of crunchy, marshmallowy meringue and soft whipped cream paired with tangy mangoes is one that can whisk you high up in the clouds. And with its vibrant yellow colours, it was as if the sunshine is brought into the house. ☀️ 😊

Mango and Coconut Meringue

Quantity: 1 meringue

Ingredients:

75g egg whites

100g caster sugar

50g icing sugar

Yellow food colouring

Half a mango, peeled, stoned and sliced into pieces

100ml double cream

80g mango pulp/purée

Desiccated coconut

Method:

1. Preheat the oven to 140C/ 275F/ Gas 1.

2. Make the French meringue by whisking egg whites in a clean mixing bowl. Add the caster sugar a bit at a time when whisking until stiff peaks are formed. (To test if it is ready, tip the bowl over and the meringue shouldn’t fall.)

3. Gently fold in the icing sugar into the meringue.

4. Brush stripes of the yellow food colouring inside a piping bag with a star nozzle. Place the meringue into the bag and pipe small peaks to form two circular discs of equal sizes.

5. Bake the meringue discs for about 1 hour, or until crisp and lightly coloured. Cool the meringues slowly in the oven, then open the oven slightly to cool further before taking them out to cool on a wire rack. (If the meringues are cooled down too fast, it may cause them to crack.)

6. Whisk the double cream to soft peaks. Mix 2-3 tablespoons of desiccated coconut into the cream.

7. When the meringue discs are completely cooled, spoon most of the whipped cream on top of one of the discs. Drizzle the mango pulp/purée over and place the mangos on top. Add the remaining double cream, and place the other meringue disc on top to finish assembling.

8. Sprinkle more desiccated coconut over the meringue before serving.