Light and fluffy, these subtly spiced, fruit-topped meringues make a delicious end to an Asian-themed dinner party – swap star anise for cardamom, matcha powder or five-spice
Prep:15 mins
Makes 12
4 egg whites, at room temperature200g white caster sugar2 tsp cornflour1 ½ tsp ground star anise (you will need a spice grinder or use suggested alternative)1 tsp white wine vinegar1 ripe mango, peeled and chopped3 tbsp icing sugar300g coconut yogurt (I used Coyo)150g pack raspberries
STEP 1Heat 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.STEP 2Line 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.STEP 3In 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.
