Meringue with strawberries and mango: An elegant dessert for moms

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

Preparing meringue may seem simple—just egg whites and sugar, well beaten. However, before starting, it is worth recalling the basic rules. In this pastry, proportions are very important. For one egg white, you need 1.75 ounces of sugar, which should be fine, white, and specifically intended 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 thoroughly separated from the yolks. Whipping will be easy then. Yes, but remember to ensure the bowl is dry and free of any traces of fat, as well as the mixer beaters. A metal or glass bowl will work best. Start whipping at low mixer speeds, gradually increasing. When the foam is stiff and shiny, the meringue is ready.

Ingredients:

                                  
• 4 egg whites
• 7 ounces of sugar
• 2 teaspoons of wine vinegar
• 14 ounces of heavy cream
• 9 ounces 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 250°F. 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 with the other half. Spread the remaining cream on top. Lay the mango puree or pulp on top. Decorate the meringue with fresh strawberries.