Star anise meringues with mango coulis & raspberries

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
Cook:35 mins
plus 2 hrs cooling

More effort

Nutrition per serving

kcal 158
fat 5g
saturates 3g
carbs 27g
sugars 25g
fibre 1g
protein 2g
salt 0.1g

Ingredients

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)
1 tsp white wine vinegar
1 ripe mango, peeled and chopped
3 tbsp icing sugar
300g coconut yogurt (I used Coyo)
150g pack raspberries

Tip

Storing meringues

Any leftover, untopped meringues will keep for up to three days in an airtight container.

Method

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.