Pink peppercorn meringues with mango & mint salad & guava cream

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
mould them.

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.