Prep Ahead
Mango Pavlova
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 6 egg whites
- 1½ cups sugar
- 2 mangoes, peeled, seeded, and chopped
- 1½ cups heavy cream
- 3 Tbsp powdered sugar
- 1 cup raspberries
- ¼ cup chopped macadamia nuts
Instructions
- Preheat oven to 250°. Line a baking sheet with parchment paper. Using a pencil, trace a 10-inch circle on parchment. Set aside.
- Meanwhile, whisk together egg whites and sugar in the top of a double boiler. Cook over simmering water until mixture reaches 140°F.
- Immediately pour sugar mixture into a heavy-duty stand mixer. Beat on HIGH speed 10 minutes (mixture will be cool, thick, and glossy).
- Gently spoon mixture into drawn circle on parchment. Bake until meringue is firm, about 1½ hours. Turn oven off, and let meringue stand in oven with door closed 8 hours.
- Meanwhile, puree mango in a food processor or blender until smooth.
- Beat cream in a large bowl with a mixer at medium speed until soft peaks form. Beat in powdered sugar until stiff peaks form. Gently stir in mango puree until ribbons form.
- Spoon cream mixture into center of meringue. Top with raspberries and nuts.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
412
|
412
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 5 | 5 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 3 | 3 |
| T. Sugs (g) | 54 | 54 |
| A. Sugs (g) | 40 | 40 |
