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Sonia Ezgulian

Serves 4


200 g egg whites
400 g sugar
20 cl full-fat cream, chilled
1 well-ripened mango
50 sugar
1 vanilla pod


Beat the egg whites with 200 g sugar. When very firm, gently fold in the remaining 200 g sugar, using a skimmer spoon to avoid the egg whites collapsing.
Put in a piping bag and pipe 4 meringue discs onto a baking sheet lined with greaseproof paper. Pipe a circle on top of each disc, around the side, to make tart bases.
Bake for 20 min at 125 °C then 1 hour at 100 °C. If the meringues are still a little soft, continue baking at 100 °C for another 15-20 min.
Peel the mango and cook in a pan with the sugar, 10 cl water and the vanilla pod to create a thick sauce. Stir and leave to cool.
When ready to serve, whip the cream. Pour the mango coulis into the meringue tarts and cover with a cloud of whipped cream.