- 4 egg white, at room temperature
- 200g white caster sugar
- 2 tsp cornflour
- 1½ tsp ground star anise (you will need a spice grinder or use suggested alternative)
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 tsp white wine vinegar
- 1 ripe mango, peeled and chopped
- 3 tbsp icing sugar
- 300g coconut yogurt (I used Coyo)
- 150g pack raspberries
Heat oven to 160C/140C fan/gas 3. Tip the egg whites into the bowl of an electric mixer and beat until soft peaks form (or whisk in a bowl with an electric whisk). Add the sugar, a spoonful at a time, mixing continuously until fully incorporated – about 10 secs between each addition. Keep whisking until glossy, stiff peaks form, about 1-2 mins. Sift in the cornflour and 1 tsp of star anise, and add the vinegar. Give everything a final whisk to incorporate.
Line two large baking trays with baking parchment. Place approx 12cm dollops of meringue on the lined trays, making 12 in total. Sprinkle over the remaining star anise. Reduce oven to 150C/130C fan/gas 2 and bake for 35 mins. Turn off the oven and let them cool inside for about 2 hrs. This is important – if you take them out at this point, they will be soft. The cooling process makes them crisp yet chewy in the centre.
In a food processor, purée the mango flesh with the icing sugar until smooth. When ready to serve, swirl the mango coulis through the yogurt, then dollop on top of the cooled meringues. Decorate with the raspberries.
Any leftover, untopped meringues will keep for up to three days in an airtight container.