Description

These Miso Mango Meringue Clouds with Caramel Swirl are delicate, airy meringue shells filled with luscious mango curd and a rich, umami-packed miso caramel. Baked low and slow to maintain a soft center, these desserts offer a delightful combination of sweet, tangy, and savory flavors with a light, cloud-like texture that melts in your mouth.

Ingredients

Scale

For the Meringue Shells

4 large egg whites
200 g (1 cup) granulated sugar
½ tsp cream of tartar
1 tsp vanilla extract
Pinch of salt

For the Mango Curd

1 ripe mango, puréed (about ½ cup)
2 egg yolks
2 tbsp sugar
1 tbsp lime juice
1 tbsp unsalted butter

For the Miso Caramel

50 g (¼ cup) brown sugar
2 tbsp heavy cream
1 tbsp unsalted butter
1 tsp white miso paste
Pinch of sea salt

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Instructions

Prepare the mango curd: In a small saucepan, whisk together the mango purée, egg yolks, sugar, and lime juice over low heat. Stir constantly for 4–5 minutes until the mixture thickens. Remove from heat, stir in the butter until smooth, then chill the curd until set.
Make the miso caramel: Combine the brown sugar and butter in a saucepan and heat over medium heat until the mixture begins to bubble. Add the heavy cream and white miso paste, stirring and whisking until the caramel is smooth. Let it cool slightly before using.
Whip the meringue: In a clean bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks are achieved. Gently fold in the vanilla extract.
Shape the meringues: Spoon the meringue mixture onto a parchment-lined baking tray in cloud-like rounds, creating shallow centers to hold the fillings.
Bake: Bake the meringues at 110°C (230°F) for 1 hour. Once baked, turn off the oven and allow the meringues to cool inside the oven for another hour to maintain soft centers.
Fill and swirl: After cooling, fill each meringue cloud with the mango curd and miso caramel. Use a toothpick to gently swirl the two fillings together for a beautiful marbled effect.
Optional garnish: Before serving, optionally dust with powdered sugar, and add small mango cubes or toasted sesame seeds for added texture and flavor.

Notes

Ensure the egg whites are at room temperature before whipping for better volume.
Baking at low temperature is key to achieving the perfect texture with a crisp exterior and soft center.
Allow meringues to cool in the oven to avoid cracks caused by sudden temperature changes.
Use fresh, ripe mango for the best flavor in the mango curd.
White miso paste provides a subtle umami flavor that complements the sweetness; do not substitute with darker miso.
Meringue clouds can be stored in an airtight container at room temperature for up to 2 days; add fillings just before serving to keep textures optimal.