- 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
- Preheat oven to 120°C. Line a baking tray and set aside.
- Place a bowl onto mixing bowl lid and weigh sugar into it and set aside.
- Ensure mixing bowl is thoroughly clean and dry, then insert butterfly whisk.
- Place egg whites and cream of tartar into mixing bowl and whip 2 min/37°C/speed 3.5.
- 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.
- 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 cool (2 hrs). Meanwhile continue with the recipe.
- 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.
- Place sugar and mint into mixing bowl and mill 15 sec/speed 5.
- 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)