Recipe of the day
Pink peppercorn meringues with mango & mint salad & guava creamby Celia Harvey | Cuisine issue #155
4 egg whites, at room temperature
250g caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour
2 tablespoons pink peppercorns, finely crushed
Preheat the oven to 150°C fan bake and line 2 large baking trays with baking paper.
In a scrupulously clean stainless steel bowl, use an electric mixer to beat the egg whites with a pinch of salt until stiff peaks form.
Continue to beat while slowly adding the sugar, 50g-100g at a time, beating until thick and glossy. Sprinkle the vinegar and cornflour over the meringue then gently fold in. Fold half the crushed peppercorns through the meringue. Drop 4 tennis-ball-sized dollops of the meringue on to each baking tray. Use the back of a spoon to
Sprinkle the remaining peppercorns over the meringues.
Place the trays in the oven and immediately reduce the temperature to 120°C. Bake for 1 hour or until the meringues are crisp and light golden. Turn off the oven and allow the meringues to cool completely, with the door closed.
For the mango salad & guava cream
1 mango, peeled, flesh cut into thin strips
1⁄4 cup passion fruit syrup(I used Tasti)
2 tablespoons thinly sliced mint leaves
400g can guava halves, drained
250ml cream, whipped to firm peaks
Combine the mango, passion fruit syrup and mint leaves. Reserve.
Push the guava through a mesh sieve so the seeds are retained and you have a puree then gently fold through the cream. Fill the meringue baskets with the guava cream then top with the mango mix and serve.
MEAL MAKERStuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.