1 tbs maple syrup (optional, only if mangoes aren’t sweet enough)
300mL thickened cream
1 tsp vanilla bean paste
½ cup roasted macadamias
Preheat oven to 100C fan-forced
Add egg white and a tablespoon of sugar to your stand mixer fitted with the whisk. Whisk on speed 4 until the egg whites begin to turn white and foamy. Then slowly add a tablespoon at a time while mixing until all sugar is added. Continue whisking until the meringue is thick, white and glossy with all sugar dissolved. Check this by rubbing a small amount of meringue between two fingers, if grainy, keep whisking.
Spoon 4 equal portions on baking paper lined trays and set aside to ‘air dry’ for 15 minutes. Then place them into the oven for 40 minutes. Once cooked, turn the oven off but don’t remove the meringues from the oven, slightly open the door and let it cool until cold before removing from the oven.
In the meantime, clean and dry the mixing bowl and whisk. Add cream and vanilla to the bowl and whisk until medium peaks. Set aside.
In your blender, add mango and maple (if using). Blend on a medium speed until smooth.
Then add mango puree to the cream and swap the whisk for the paddle. Fold through on the lowest speed until just marbled. Keep in the fridge until the meringues are ready.
Once ready to serve, place a meringue on each plate and top generously with mango cream then top with macadamias, raspberries and mint leaves. Enjoy.