Meringue magic: Elevate your celebration with mango and strawberry delight

Meringue, a delicate foam made from whipped egg whites, is still a fashionable dessert. It creates a wide range of taste sensations and is best with seasonal fruits. Strawberries are a perfect match, and their flavor is enhanced by a sauce made from juicy mango.

Preparing meringue does not seem that complicated; it's just egg whites with sugar, well beaten. However, it is worth recalling the basic rules before we start making it. In this pastry, proportions are significant – for one egg white, you need 50 grams of sugar, which should be fine, white, and specifically for baking. It should not be moist. The second ingredient, the egg whites, must be as fresh as possible.

This is not the first pastry where the ingredients need to be at room temperature. The meringue will not turn out if the egg whites are cold, straight from the refrigerator. Make sure they are at room temperature and that they are thoroughly separated from the yolks. Whipping will be easy, then? Yes, but remember to make sure the bowl is dry and free of any traces of fat, as well as the mixer beaters. A metal or glass bowl will work. Start whipping at low mixer speeds, gradually increasing. When the foam is stiff and shiny, the meringue will surely succeed.

Ingredients:

• 4 egg whites,
• 200 grams of sugar,
• 2 teaspoons of wine vinegar,
• 400 grams of heavy cream,
• 250 grams of mascarpone cheese,
• 1 tablespoon of vanilla sugar,
• 1 teaspoon of powdered sugar,
• strawberries for decoration,
• ready-made mango pulp or puree for decoration.

Preparation method:

1. Beat the egg whites with the sugar until stiff peaks form. Finally, add the vinegar. Transfer the foam onto a baking sheet lined with parchment paper, forming a circle. Bake for 80 minutes at 120°C. Then let it cool—still in the closed oven—for an hour.
2. Whip the cream, add the mascarpone cheese, and then sweeten the cream.
3. Cut the meringue in half. Spread part of the cream on one of the circles and cover it with the other. Spread the remaining cream on top. Lay the mango puree or pulp on top. Decorate the meringue with fresh strawberries.