Ingredients

• 4 free-range egg whites
• 125g/4oz caster sugar
• 125g/4oz icing sugar
• sifted
• 1 x 425g/15oz tin sliced mango
• drained (juice discarded)
• 1 lime
• finely grated zest only
• 2 passion fruit
• pulp scooped out

Directions

• Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper.
• Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar
• whisking well after each addition
• until the mixture is smooth and glossy.
• Carefully fold in one-third of the icing sugar
• then repeat with the remaining two-thirds.
• Spoon the meringue mixture into a piping bag and pipe 18 small dollops of meringue onto the lined baking tray. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in)
• then bake in the oven for 1½ -1¾ hours
• or until cooked through.
• Meanwhile
• for the filling
• blend the mango slices and lime zest to a purée in a food processor. Stir in the pulp of one of the passion fruit.
• To serve
• spoon a little mango and passion fruit purée into the hollow of each meringue and drizzle over the remaining passion fruit pulp.