Description
Miso Mango Meringue Clouds with Caramel Swirl is a delightful fusion dessert combining airy, crisp meringue with the tropical sweetness of mango and a savory hint of white miso. Topped with a luscious caramel swirl, this unique treat balances fruity and umami flavors in a light, elegant presentation perfect for special occasions or a refined everyday indulgence.
Ingredients
Scale
Meringue
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/2 teaspoon vanilla extract
Mango Miso Swirl
- 1/2 cup mango puree (fresh or canned)
- 1 teaspoon white miso paste
- 1 teaspoon lemon juice
Caramel Swirl
- 1/3 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper to ensure the meringues won’t stick and bake evenly.
- Beat Meringue Base: In a large, completely clean and grease-free bowl, beat the egg whites with cream of tartar on medium speed until frothy. Add a pinch of salt and continue beating. Gradually add the granulated sugar, one tablespoon at a time, while increasing speed to high. Beat until you achieve stiff, glossy peaks, which should take about 5 to 7 minutes. Finally, beat in the vanilla extract.
- Make Mango Miso Swirl: In a small bowl, mix together the mango puree, white miso paste, and lemon juice until smooth and well combined. Set aside for later use.
- Prepare Caramel Swirl: In a small saucepan over medium heat, combine sugar and water without stirring. Let the mixture cook until it turns a golden amber color. Remove from heat and carefully stir in heavy cream and a pinch of salt. Be mindful as the mixture will bubble up. Allow it to cool slightly before use.
- Shape and Swirl Meringues: Using a spoon or piping bag, dollop or pipe the meringue onto the prepared baking sheet in cloud-like shapes. Gently add small spoonfuls of the mango miso mixture and caramel over the tops. Using a toothpick or skewer, lightly swirl the toppings into the meringue without overmixing to preserve texture and design.
- Bake the Meringues: Bake in the preheated oven for 1 hour and 15 minutes, or until the meringues are crisp and dry to the touch. It’s important they do not brown significantly.
- Cool Slowly: After baking, turn off the oven and leave the meringues inside with the oven door slightly open. Allow them to cool for 1 hour inside the oven. This gradual cooling helps to prevent cracking and maintains their delicate texture.
- Serve: Serve the meringues as is or with a light dusting of powdered sugar for extra presentation flair. Enjoy immediately for best texture and flavor.
Notes
- Ensure that the mixing bowl and beaters are completely grease-free to achieve perfect meringue peaks.
- These meringues are best enjoyed the day they’re made to maintain crispness, but can be stored in an airtight container for up to 2 days in a dry environment.
- For a dairy-free option, omit the heavy cream in the caramel and substitute with coconut cream.
