Meringues with Fresh Mango-Quark Filling

Meringues with Fresh Mango-Quark Filling

prep time

minutes
cook time

minute
servings
8
meringues

Ingredients










Cooking Instructions

1

Place mango and 1/2 tablespoon lime juice in bowl of food processor. (You should have about 3/4 to 1 cup purée.) Pulse until smooth. Place egg yolks in medium bowl and beat slightly. Melt 6 tablespoons butter in sauce pan. Add sugar, remaining lime juice and lime zest. Bring to simmer and stir until sugar dissolves. Add pureed mango and return to simmer. Add some of mango mixture to egg yolks, working quickly, and whisk. Add this mixture to saucepan and stir to incorporate. Cook and stir, keeping at simmer, 1-2 minutes, until egg is cooked through. Dice remaining tablespoon of butter and stir into hot mixture. Add almond extract. Cool and refrigerate until ready to fill meringues. Add quark to curd and gently stir in to combine. Divide among eight meringues. Dollop with additional quark, if desired.


*If making meringues: Bring 3 egg whites to room temperature. Meanwhile, cover baking sheet with parchment paper and draw eight 2- to 2-1/2-inch circles. In high, deep bowl, mix egg whites, 1/4 teaspoon almond extract and 1/4 teaspoon cream of tartar. Beat with electric mixer until soft peaks form (they will curl). Add 3/4 cup sugar gradually, beating about 4 minutes on high until stiff peaks form (peaks will stand erect) and sugar dissolves. Using spoon, divide meringue among circles, building up sides and making a cavity in center that will hold mango filling. Bake at 300°F 30-35 minutes. Turn off oven and leave meringues in oven, door closed, for 1 hour. Then remove and cool completely on sheet.


**Instead of meringues, use the filling in prepared fillo or puffed pastry shells.


Ingredients










Cooking Instructions

1

Place mango and 1/2 tablespoon lime juice in bowl of food processor. (You should have about 3/4 to 1 cup purée.) Pulse until smooth. Place egg yolks in medium bowl and beat slightly. Melt 6 tablespoons butter in sauce pan. Add sugar, remaining lime juice and lime zest. Bring to simmer and stir until sugar dissolves. Add pureed mango and return to simmer. Add some of mango mixture to egg yolks, working quickly, and whisk. Add this mixture to saucepan and stir to incorporate. Cook and stir, keeping at simmer, 1-2 minutes, until egg is cooked through. Dice remaining tablespoon of butter and stir into hot mixture. Add almond extract. Cool and refrigerate until ready to fill meringues. Add quark to curd and gently stir in to combine. Divide among eight meringues. Dollop with additional quark, if desired.


*If making meringues: Bring 3 egg whites to room temperature. Meanwhile, cover baking sheet with parchment paper and draw eight 2- to 2-1/2-inch circles. In high, deep bowl, mix egg whites, 1/4 teaspoon almond extract and 1/4 teaspoon cream of tartar. Beat with electric mixer until soft peaks form (they will curl). Add 3/4 cup sugar gradually, beating about 4 minutes on high until stiff peaks form (peaks will stand erect) and sugar dissolves. Using spoon, divide meringue among circles, building up sides and making a cavity in center that will hold mango filling. Bake at 300°F 30-35 minutes. Turn off oven and leave meringues in oven, door closed, for 1 hour. Then remove and cool completely on sheet.


**Instead of meringues, use the filling in prepared fillo or puffed pastry shells.


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