Pistachio meringues with mango and mandarin ice cream

recipe

No comments

This dessert can be made a month ahead and frozen, but be careful when storing meringues as they crush easily

Ingredients

Serves: 8 Preparation: 75 Total Time: 75min

To make the ice cream, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for hours until softly frozen, stirring once after hours.
Meanwhile, make the meringues. Preheat the.oven to /fan /Gas Line two large baking sheets with baking parchment and draw x m circles, spaced well apart, on the sheets (use a Diam jar lid as a template.)
Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar, a tablespoon at a time, while whisking. Fold in the nuts with a large metal spoon.
Spoon the meringue on to the parchment and spread to make even rounds. Bake for hour, switching the trays round after minutes. The meringues are ready when they are firm and sound hollow if tapped. Cool on the trays then peel off the paper.
Sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze along with the leftover ice cream. When ready to serve, remove from the freezer and scatter with the extra chopped nuts.

Source: BBC Good Homes magazine