Ingredients
- ½ cup (80 g) blanched almonds
- 4 egg whites
- 1 cup (250 g) caster sugar
- ⅓ cup (40 g) icing sugar
- 200 g low-fat vanilla yoghurt
- 2 large mangoes, peeled and sliced
- icing sugar, to dust
Method
1. Preheat the oven to slow 150°C (300°F/Gas 2). Line two baking trays with baking paper and mark out twelve 8 cm circles. Turn over the baking paper so that the marks do not stain the meringues. Place the almonds in a food processor and process until finely chopped.
2. Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugars, beating constantly for 10 minutes, or until the meringue is very thick and glossy. Gently fold in the almonds, then spread the meringue mixture evenly over the marked circles. Bake for 10 minutes, then reverse the tray positions in the oven (from top to bottom and vice versa). Reduce the temperature to very slow 140°C (275°F/Gas 1) and bake for a further 10 minutes. Turn off the oven and allow the meringues to cool completely, leaving the oven door ajar.
3. Place one meringue on each of six serving plates, spoon on some yoghurt, then top with mango slices. Cover with the remaining meringues and dust with icing sugar.
