Description
A delightful dessert featuring light and airy meringue shells filled with tangy mango curd and a rich miso caramel swirl, blending sweet, tart, and savory flavors for a unique and elegant treat.
Ingredients
Scale
For the Meringue Shells
- 4 large egg whites
- 200 g (1 cup) granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
For the Mango Curd
- 1 ripe mango, puréed (about ½ cup)
- 2 egg yolks
- 2 tbsp sugar
- 1 tbsp lime juice
- 1 tbsp unsalted butter
For the Miso Caramel
- 50 g (¼ cup) brown sugar
- 2 tbsp heavy cream
- 1 tbsp unsalted butter
- 1 tsp white miso paste
- Pinch of sea salt
Instructions
- Prepare the mango curd: In a small saucepan over low heat, whisk together mango purée, egg yolks, sugar, and lime juice. Stir constantly for 4–5 minutes until the mixture thickens. Remove from heat, stir in butter, then chill the curd until set.
- Make the miso caramel: In a saucepan, combine brown sugar and butter. Heat over medium until bubbling, then add heavy cream and white miso paste. Whisk continuously until smooth and let it cool slightly.
- Whip the meringue: Beat the egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Fold in vanilla extract gently.
- Shape the meringues: Spoon the meringue onto a parchment-lined baking tray forming cloud-like rounds with shallow centers to hold the fillings.
- Bake: Bake the meringues in a preheated oven at 110°C (230°F) for 1 hour. After baking, turn off the oven and leave the meringues inside to cool for an additional hour to keep the centers soft.
- Fill and swirl: Once cooled, fill each meringue shell with mango curd and miso caramel. Use a toothpick to gently swirl the fillings together for a marbled effect.
- Optional garnish: Before serving, dust with powdered sugar and optionally add small mango cubes or toasted sesame seeds for extra texture and flavor.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Do not open the oven door during baking to prevent meringues from cracking.
- Miso paste adds a subtle umami flavor balancing the sweetness; white miso is preferred for a milder taste.
- Use ripe, sweet mangoes for the best curd flavor.
- The slow low-temperature bake and cooling inside the oven help keep the meringue centers soft and chewy.
