Almond meringue with mango chocolate mousse

For 10 pieces
  • 2 protein (size M)
  • 80 g Sugar
  • 1 TL Cornstarch
  • 25 g ground almonds without skin
  • 1 (approx. 400 g) Mango
  • 1 sheet gelatine
  • 75 g white couverture
  • 140 g Whipped cream
  • 1/2 package cream stabilizer
  • 1/2 Vanilla pod
  • baking paper
  • cling film
  • Disposable piping bags
180 minutes
very easy
Beat 1 egg whites with the whisk of the hand mixer until stiff, finally sprinkling in 50 g of sugar. Continue beating until you have a smooth, firm, shiny mass. Sieve the starch on top of the meringue and stir in briefly.
Fold in the almonds.
Line a baking sheet with parchment paper. Use a spoon to spread approx. 10 dabs of the mixture onto the tray, press flat. Let dry in a preheated oven (electric stove: 100 ° C / convection: 75 ° C / gas: see manufacturer) for 2–2 1/2 hours.
Switch off the oven, let the meringue cool in it with the door slightly open.
Cut the mango from the stone. Peel the pulp. Finely puree 50 g mango, dice the remaining mango, set aside. Soak the gelatine in cold water. Roughly chop the couverture. Heat 40 g of cream, remove from heat, melt couverture in it, allow to cool.
Squeeze out the gelatine, dissolve in it. Whip 100 g cream until stiff, pour in the cream setting agent. Beat 1 egg white until stiff, sprinkling in 15 g sugar. Fold the cream into the couverture. Fold in the egg whites and mango puree, chill for at least 2 hours.
Halve the vanilla pod lengthways and scrape out the pulp. Cook the vanilla pod and pulp, mango cubes and 15 g sugar to make a compote. Let cool down, cover with foil and put in the fridge for about 1 hour.
Remove the meringue from the baking paper. Pour the mango chocolate mousse into a piping bag with a star nozzle and squirt tuffs onto the meringue bases. Garnish with mango compote and serve. Add the rest of the compote.
1 piece approx:
  • 160 kcal
  • 670 kJ
  • 3 g protein
  • 9 g fat
  • 19 g carbohydrates


Leave A Comment