Want to impress? Then try this tropical meringue treat, as prepared by Sami Dawson from Come Dine With Me Australia
Pre-heat oven to 140degrees C and line baking tray with baking paper
Place eggwhites and sugar in heatproof bowl set over saucepan of gently simmering water (don't let the bowl touch the water).
Whisk constantly for 6-8 mins until the sugar has dissolved and mixture is thick.
Transfer to an electric mixer and continue to whisk for 10 minutes or until the meringue is cool, stiff and glossy.
Fold in the cornflour and vinegar, then use a skewer to swirl the yellow food colouring through the meringue mixture.
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.
Meanwhile for the mango mojito sauce, whisk all the ingredients together in a food processor until smooth.
To serve, top the meringues with the whipped cream, garnish with extra mango and mint leaves, and drizzle with the mango mojito sauce.