Mango Meringue

A few days ago I went to my favorite baking supply store to look for some new interesting stuff .

I wanted to buy lavender extract but they were out, then I saw Mango! What the hell can I make with mango extract? Frankly, I don't really care- All I want is to come home with some new cool stuff, so of course I bought it.

I was really inpatient and just wanted to try it out already. So what could I make that didn't involve allot of ingredients and would work well with mango flavour?- Meringues!

The thing about these meringues is that they don't really taste of mango, but they do have a strong mango aroma which adds a nice touch to the usual meringue flavour.

I wont go on about how to make the perfect meringue but I will give you this link,

It explains all about making the perfect meringue, baking it, using it, storing it.

Mango Meringue:

2 egg whites

1\2 cup superfine sugar (confectioner's sugar)

pinch of salt (or cream of tartar)

1 tsp mango extract

Preheat oven to 100*-120*, line a baking sheet with parchment paper.

In large bowl, beat egg whites with salt until stiff, but not dry.

Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown and come off the parchment paper easily. Turn off oven and leave meringues to cool inside.