Where salty-sweet meets citrus sunshine in a cloud-light bite.
These golden meringue sandwiches swirl tropical mango curd with a hint of white miso, creating a tangy-salty surprise inside airy, crisp shells.
INGREDIENTS Meringue Shells
3 large egg whites
¾ cup granulated sugar
½ tsp white vinegar
½ tsp vanilla extract
Pinch of salt
Optional: yellow gel food coloring
Mango-Miso Curd Filling
1 ripe mango, puréed (about ¾ cup)
2 egg yolks
1 tbsp white miso paste
2 tbsp lemon juice
2 tbsp sugar
2 tbsp unsalted butter
Garnish (Optional)
Crushed freeze-dried mango
Flaky salt
Edible petals
Soft, sunny, slightly salty—this flavor bomb will float off the plate.
INSTRUCTIONS Make the Meringues: Preheat oven to 95°C (200°F). Whip egg whites, vinegar, and salt until foamy. Gradually add sugar and beat to stiff peaks. Add vanilla and optional coloring. Pipe 3–4 cm rounds onto parchment. Let rest 20 mins.
Bake Low & Slow: Bake for 1.5 hours until dry and crisp. Turn off oven and let cool completely inside.
Make the Mango-Miso Curd: In a saucepan, whisk mango purée, yolks, miso, lemon juice, and sugar over medium-low heat until thickened. Remove from heat, stir in butter. Cool completely before using.
Assemble the Clouds: Match meringue shells by size. Pipe or spoon mango-miso curd onto one half, then sandwich gently.
Decorate & Chill: Dust with freeze-dried mango, sprinkle flaky salt, or add petals. Chill 30 minutes before serving.
