Description
Delight in airy Miso Mango Meringue Clouds with a luscious mango curd filling and a rich miso caramel swirl. These elegant, light meringues combine sweet tropical flavors with a subtle savory note from the miso, baked to perfection for a soft-centered, crisp-edged treat perfect for special occasions or a sophisticated dessert.
Ingredients
Scale
For the Meringue Shells
- 4 large egg whites
- 200 g (1 cup) granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
For the Mango Curd
- 1 ripe mango, puréed (about ½ cup)
- 2 egg yolks
- 2 tbsp sugar
- 1 tbsp lime juice
- 1 tbsp unsalted butter
For the Miso Caramel
- 50 g (¼ cup) brown sugar
- 2 tbsp heavy cream
- 1 tbsp unsalted butter
- 1 tsp white miso paste
- Pinch of sea salt
Instructions
- Prepare the mango curd: In a small saucepan, whisk together mango purée, egg yolks, sugar, and lime juice over low heat. Stir constantly for 4–5 minutes until the mixture thickens. Remove from heat, stir in the unsalted butter until smooth, then chill until set.
- Make the miso caramel: In a separate saucepan, combine brown sugar and unsalted butter. Heat over medium until the mixture starts bubbling. Add heavy cream and white miso paste, whisking continuously until smooth and fully combined. Allow the caramel to cool slightly.
- Whip the meringue: Beat egg whites together with cream of tartar and a pinch of salt until soft peaks form. Gradually add granulated sugar, continue beating until stiff, glossy peaks develop. Fold in the vanilla extract gently.
- Shape the meringues: Spoon the meringue mixture onto a parchment-lined baking tray forming cloud-like rounds. Create a shallow center in each to hold the fillings later.
- Bake: Place the meringues in a preheated oven at 110°C (230°F) and bake for 1 hour. After baking, turn off the oven and let the meringues cool inside for another hour to maintain a soft center.
- Fill and swirl: Once cooled, carefully fill each meringue with the chilled mango curd and miso caramel. Use a toothpick to swirl the fillings together for a marbled effect.
- Optional garnish: Before serving, optionally sprinkle powdered sugar, add small mango cubes, or toasted sesame seeds for extra texture and presentation.
Notes
- Be sure to use clean, dry bowls and beaters when whipping egg whites to achieve maximum volume.
- To get the best results with meringues, avoid any humidity and bake at a low temperature.
- The miso paste adds a subtle umami flavor that balances the sweetness; quality white miso works best for this recipe.
- Store leftover meringues in an airtight container to keep them crisp.
- This dessert is best enjoyed the same day it is made for optimal texture.
