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    Pistachio meringues with mango and passion fruit

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    Pistachio meringues with mango and passion fruit

    • Preparation time: 20 minutes
    • Cooking time: 1 hour + cooling
    • Total time: 1 hour 20 minutes + cooling

    Makes: 12


    5 large Waitrose British Blacktail Free Range Eggs, whites only
    275g caster sugar
    20g Waitrose Pistachios, chopped
    250ml double cream
    100ml Greek yogurt
    1 large ripe mango, peeled and cut into chunks
    2 passion fruit
    75g Waitrose Continental Plain Chocolate, broken into pieces
    2 tsp golden syrup 


    1. Preheat the oven to 130°C, gas mark ½. Whisk the egg whites until they hold their shape, then gradually add the sugar and whisk for a further 6–8 minutes, until shiny and so thick that the mixture doesn’t slide if you tip the bowl.
    2. Fold the pistachios into the mixture and spoon 12 mounds onto 2 baking sheets lined with baking parchment. Cook for 1 hour, or until crisp but still soft in the centre. Leave to cool.
    3. Meanwhile, whisk half the double cream until it just holds its shape, then fold in the yogurt. Cover and chill
    4. Put the mango chunks in a bowl. Add the pulp from the passion fruit and stir to combine. Cover and chill.
    5. Make the sauce just before serving. Break the chocolate into a bowl, add the remaining 125ml cream and the golden syrup and heat in the microwave for 2 minutes on high. Stir until the sauce is thick and shiny.
    6. Serve the meringues topped with a dollop of the cream mixture, the fruit and some of the warm chocolate sauce

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