Monday, November 15, 2010

Baked Mango Meringue

By: Jun Jun de Guzman

Baked Mango Meringue
Chef Jun Jun was in charge of saving the best for last—dessert. This three-layered confection may be hard to make, but this chef is known for serving labors of love. According to him, seeing the smiles on his guests’ faces makes all the effort worth it.

Makes one 9-by-9-inch square pan  Prep Time 15 minutes  Baking Time 50 minutes

For the crust
1 cup butter
2 cups all-purpose flour
2 tablespoons sugar

For the filling
3 eggs, separated
1 1/3 cups sugar
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy cream
1 1/2 cups sliced mangoes
1/2 teaspoon vanilla

1  Preheat oven to 350ºF.

Mix together butter, flour, and sugar. Press mixture into the bottom of a 9-by-9-inch baking pan, and bake for 10 minutes.

3  Mix together egg yolks, 1 cup sugar, flour, salt, and cream. Add the mangoes. Pour over baked crust. Bake for 30 minutes. Set to cool.

4  Beat egg whites until foamy. Add remaining 1/3 cup sugar and beat until stiff and glossy. Fold in vanilla. Spread over mangoes. Bake until golden brown, about 10 minutes. Serve warm.

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