- Active time 15 minutes
- Total time 3 hours
- Servings 6 portions
- 160 g caster sugar
- 3 egg whites
- 1 tsp cream of tartar
- Lime curd
- 2 eggs
- 2 egg yolks
- 1 tsp cornflour
- 130 g sugar
- 75 g freshly squeezed lime juice
- 1 tbsp lime zest, no white pith
- 2 tbsp spiced rum
- 50 g butter or coconut oil
- Mint sugar
- 60 g sugar
- 3-4 sprigs fresh mint, leaves only, plus extra to serve
- 300 g whipped cream or coconut yoghurt
- fresh mint leaves
1. Preheat oven to 120°C. Line a baking tray and set aside.
2. Place a bowl onto mixing bowl lid and weigh sugar into it and set aside.
3. Ensure mixing bowl is thoroughly clean and dry, then insert butterfly whisk.
4. Place egg whites and cream of tartar into mixing bowl and whip 2 min/37°C/speed 3.5.
5. Mix 4 min/37°C/speed 3, gradually adding 1 spoonful of reserved sugar at a time through hole in mixing bowl lid, until sugar has disolved and mixture is light and fluffy. Scrape down sides of mixing bowl with spatula and mix 1 min/speed 3.
6. Place 6 generous spoonfuls of meringue mixture onto prepared baking tray to make individual meringues, then bake for 45 miniutes (120°C). Turn off oven and leave meringues in oven to to cool (2 hrs). Meanwhile continue with the recipe.
7. Place all lime curd ingredients into mixing bowl and cook 7 min/90°C/speed 3. Pour into a bowl and place in the fridge until ready to serve.
8. Place sugar and mint into mixing bowl and mill 15 sec/speed 5.
9. To serve, place meringues on a serving platter. Top each with whipped cream or coconut yoghurt, lime curd, a sprinkling of mint sugar and fresh mint leaves.
Tips & Tricks
Also check out the Pavlito cocktail recipe for a great drink.
Silicone bread mat or baking paper
Baking tray (30 x 40 cm)