White Chocolate Meringues with mango and passion fruit coulis

A light and refreshing dessert for warm summer nights.

Credited to: Aldi


Difficulty: Pretty easy

Serves 4
20 mins prep
90 mins cooking time


  • 4 medium egg whites 
  • 225g caster sugar
  • 65g white chocolate 
  • 1 mango
  • 3 passion fruits
  • 200ml double cream

Notes: *Search our online food and drink information for suitable products


  1. Pre-heat the oven to 140°C/Gas Mark 1.
  2. Put the egg whites into a clean, large bowl and whisk until you have stiff peaks. 
  3. Gradually add the caster sugar a spoonful at a time while whisking until the mixture is thick and glossy.
  4. Melt 40g of the chocolate in a bowl over simmering water make sure the bottom of the bowl doesn’t touch the water.
  5. Line a large baking tray with some non-stick baking parchment. Divide the meringue into 4 mounds on the baking sheet. With a fork, swirl the chocolate onto the tops of the meringue, gently forming some peaks, don’t mix it in. Bake in the oven for 90 minutes.
  6. Meanwhile, peel and chop the flesh from the mango into small chunks. Cut the passion fruit in half, scoop out the flesh and put into a sieve. With the back of a spoon, push through the pulp into a bowl and discard the seeds. Mix the mango and passion fruit together. 
  7. Finely grate the rest of the white chocolate. Whip the cream until just holding its shape. Divide the cream between 4 plates put a meringue on top, spoon over and around the mango and passion fruit coulis, sprinkle with the grated chocolate and serve. 

Hints and tips:

The egg whites will be ready when you can turn the bowl upside down and they won't move!

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