Description
Light, airy meringue cookies with a delicate crisp shell and a soft center, swirled with sweet mango purée and a hint of umami-rich white miso for a unique, tropical twist on a classic treat.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 tablespoon white miso paste
- 1/3 cup mango purée (strained smooth)
- Pinch of salt
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Fold in vanilla extract and miso paste gently until combined.
- Using a spoon or piping bag, place mounds of meringue onto the baking sheet.
- Drizzle mango purée over the meringues and use a toothpick to swirl for a marbled effect.
- Bake for 1.5 to 2 hours or until meringues are crisp on the outside and lift easily from the parchment.
- Turn off oven and let meringues cool inside with the door slightly ajar.
Notes
- Make sure your mixing bowl is grease-free to get stiff peaks.
- The miso enhances the sweetness and adds depth without being overpowering.
- Store in an airtight container to keep them crisp for several days.
Nutrition
- Serving Size: 1 meringue
- Calories: 55
- Sugar: 11g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: miso meringue, mango swirl cookies, gluten-free dessert, tropical meringue, fusion baking