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Meringue Baskets
Crisp meringue baskets filled with light yoghurt and refreshing fruit are a taste and texture sensation
Ingredients
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup caster sugar
4 teaspoons cornflour
1/4 cup orange juice
1/2 cup passionfruit pulp
6 thick slices fresh or drained canned mango
3/4 cup tropical fruit low-fat yoghurt
1/4 cup vanilla custard
Preparation
1
Preheat oven to 120°C.
Line a baking tray with non-stick baking paper.
Draw 12 evenly spaced circles in pencil on the paper around a 6-cm tumbler.
2
Place egg whites in a clean, dry mixing bowl.
Add cream of tartar.
Whisk at top speed until thick.
Add sugar slowly, whisking at top speed.
Fold in half the cornflour using a spatula.
3
Place a large star nozzle in a large piping bag.
Spoon meringue mixture into bag.
4
Starting at centre of one circle and holding pipe at right angles, pipe meringue in a spiral to fill circle; pipe a ring around top of edge.
Repeat to make 12 baskets.
Reduce oven to 110°C; bake for 1 to 1 1/2 hours until firm and crisp.
5
Blend cornflour with orange juice in a saucepan; add passionfruit pulp; bring to boil, stirring until thickened.
Leave to cool.
Cut each mango slice into 6 small slices.
Mix yoghurt with custard.
6
Place 4 teaspoons yoghurt mixture in each basket; top with 3 slices of mango and drizzle 3 teaspoons passionfruit glaze over each one
Serve immediately.
Cooks Tips
For accurate measuring, metric cups and spoons should be used to measure ingredients for recipes. Level ingredients with the back of a knife.
To fill a piping bag, fold top half of bag down over hand. Spoon in mixture and gently press down. Fold up bag, then twist neck to enclose filling.
Per Serving
371/kJ 86calories,