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Meringues with Mango Mojito Sauce

Want to impress? Then try this tropical meringue treat, as prepared by Sami Dawson from Come Dine With Me Australia


  • 4 eggwhites

  • 250 grams caster sugar

  • 2 tsp. cornflour

  • 1 tsp. white vinegar

  • 2-3 drops of yellow food colouring

  • 300ml thickened cream


  • 1.

    Pre-heat oven to 140degrees C and line baking tray with baking paper

  • 2.

    Place eggwhites and sugar in heatproof bowl set over saucepan of gently simmering water (don't let the bowl touch the water).

  • 3.

    Whisk constantly for 6-8 mins until the sugar has dissolved and mixture is thick.

  • 4.

    Transfer to an electric mixer and continue to whisk for 10 minutes or until the meringue is cool, stiff and glossy.

  • 5.

    Fold in the cornflour and vinegar, then use a skewer to swirl the yellow food colouring through the meringue mixture.

  • 6.

    Place 6 dollops of meringue mixture on the baking tray making a shallow indent in the top of each with the back of a spoon. Bake for 1 hour then turn off oven and allow the meringues to cool completely in the oven with the door slightly ajar.

  • 7.

    Meanwhile for the mango mojito sauce, whisk all the ingredients together in a food processor until smooth.

  • 8.

    To serve, top the meringues with the whipped cream, garnish with extra mango and mint leaves, and drizzle with the mango mojito sauce.

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