Mango and passion fruit meringues recipe
 Whip up these pretty individual meringues with any seasonal fruit for an easy dessert that serves lots of people. 2 free-range egg whites100g/3½oz caster sugar 2 free-range egg whites 100g/3½oz caster sugar 1 x 425g/15oz tin sliced mango, drained and chopped roughly3 passion fruit, pulp scooped out200ml/7fl oz double cream, softly whipped 1 x 425g/15oz tin sliced mango, drained and chopped roughly 3 passion fruit, pulp scooped out 200ml/7fl oz double cream, softly whipped Method Preheat the oven to 80C/60C Fan/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, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated.Spoon the meringue mixture into a piping bag and pipe 8 small rosettes 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 hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed.Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit.To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. Preheat the oven to 80C/60C Fan/Gas ¼. Line a baking tray with greaseproof paper. Preheat the oven to 80C/60C Fan/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, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated. Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated. Spoon the meringue mixture into a piping bag and pipe 8 small rosettes of meringue onto the lined baking tray. Spoon the meringue mixture into a piping bag and pipe 8 small rosettes 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 hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed. 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 hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed. Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit. Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit. To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. Recipe tips Make sure you leave enough space between the meringues to allow for spreading during cooking.