Meringue with mango and lime cream
This tasty meringue dessert is low potassium and low phosphate. If you are short on time, you can use ready-made meringues instead.
Chef
Ingredients
Meringues
5 large eggs
300g caster sugar
2 teaspoons cornflour
1 teaspoon icing sugar
Mango and lime cream
600ml fresh cream
150g mango
1 lime
Method
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Step 1
Preheat your oven to 130C/gas mark ½. To make the meringues, draw eight, 6cm circles on parchment paper, leaving spaces in between each circle. Place the paper on a large baking tray.
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Step 2
Separate the eggs, discarding the yolks. Place the egg whites in a large, clean, dry bowl. Whisk the egg whites until they are firm enough to form stiff peaks. In a separate bowl, sieve the caster sugar with the cornflour together. Add one tablespoon at a time, whisk it into the mixture until the sugar is dissolved.
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Step 3
Spread a 2cm thick layer of meringue evenly over the circles drawn on the parchment paper. Use a spoon or piping bag to add the remaining mixture around the edges of each circle to create a raised side for your meringue nests. Bake for around 1 hour 30 minutes or until the meringue is crisp and just very lightly coloured.
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Step 4
To make the mango and lime cream, whip the cream and fold in the icing sugar. Add the juice and zest of ½ the lime. Serve, fill the meringue nests with lime cream and top with peeled, de-stoned and diced mango. Dust with icing sugar.
Food facts
The sugar in the meringue makes this dessert high in carbohydrate. The carbohydrate values have been provided for those who have trained in insulin adjustment.
Egg whites and cream are both low in phosphate. If you have been prescribed a phosphate binder ensure you take them with this dish.
The small portions of mango used in this recipe keep the overall potassium content of this dessert low.
If you want to reduce the amount of sugar or fat you eat, use half fat crème fraîche or plain low fat yoghurt. Replace the sugar in the mango and lime cream with sweetener.
Try buying frozen mango pieces for a cheaper option and defrost fully in the fridge before serving.
Refrigerate any leftover fruit and cream separately and use within two days, topping the meringues just before serving. Store the homemade meringues in an airtight container.
For a quick and easy option, use shop bought meringue nests.
A simple way to split the egg yolk from the white is to use a slotted spoon. When mixing egg whites, make sure the bowl is spotlessly clean and preferably stainless steel or copper. To save time (and your arms!) use an electric whisk.