Miso Mango Meringue Clouds with Caramel Swirl Recipe
If ever there was a dessert that could steal the show at any gathering, it’s these Miso Mango Meringue Clouds with Caramel Swirl. Dreamy meringues get a flirtatious kiss of white miso for intrigue, then hide a luscious mango cream center, all crowned by whimsical ribbons of homemade caramel. Each bite is a crisp, creamy, tangy, and surprisingly complex celebration—delicate yet thoroughly decadent. This fusion dessert is destined to delight your senses and give everyone something to talk about.
Ingredients You’ll Need
The magic of Miso Mango Meringue Clouds with Caramel Swirl comes from a handful of thoughtfully chosen ingredients. Each element, though simple on its own, plays an important role in bringing layers of flavor and texture to this showstopper. Here’s what you’ll need and why each one matters.
- Egg whites (4 large, at room temperature): These create the structure for those fluffy meringue clouds—room temperature eggs whip up fluffier every time.
- Granulated sugar (1 cup + ½ cup): Used twice, once to make the meringues glossy and stable, and again for deeply flavorful caramel.
- Cream of tartar (½ teaspoon): This humble acid stabilizes the egg whites for maximum lift and pillowy texture.
- White miso paste (1 teaspoon): Trust me on this! Just a teaspoon brings subtle, savory complexity that balances out the sweetness beautifully.
- Vanilla extract (½ teaspoon): Adds floral warmth and depth to the meringue without stealing the show.
- Heavy cream (1 cup chilled, plus 2 tablespoons for caramel): Essential for both the luscious mango cream and the rich caramel swirl.
- Mango purée (½ cup): Fresh or frozen works. This brings the sunny, tropical flavor and vibrant color.
- Powdered sugar (1 tablespoon): Gently sweetens and steadies the whipped cream in the mango filling.
- Water (2 tablespoons): Gets your caramel started by evenly dissolving the sugar.
- Unsalted butter (1 tablespoon): Swirled into the caramel for extra silkiness and shine.
- Sea salt (pinch): A little salt makes both caramel and mango flavors pop.
How to Make Miso Mango Meringue Clouds with Caramel Swirl
Step 1: Make the Meringue Clouds
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. In a squeaky-clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Now, slowly add sugar, just one tablespoon at a time, raining it in as you beat until glossy, stiff peaks stand tall. With a gentle hand, beat in miso paste and vanilla until just blended—no overmixing! Pipe or spoon the mixture into billowy, cloud-like rounds. Bake for 1 hour 15 minutes. After baking, turn off the oven and let the meringues cool inside the oven with the door slightly ajar. They will dry out perfectly, giving you that irresistible shatter on first bite.
Step 2: Whip Up the Mango Cream
When the meringues are cooling, it’s time to make the filling. Whip the chilled heavy cream with powdered sugar until it forms soft, lovely peaks. Gently fold in the bright mango purée—don’t overmix! You want the cream to stay light and airy, with streaks of mango dancing through. Set aside in the fridge until ready to assemble.
Step 3: Create the Caramel Swirl
For the caramel, combine sugar and water in a small saucepan over medium heat. Let it bubble without stirring (resist temptation; swirling the pan occasionally is fine) until it turns a deep golden amber. Off the heat, carefully whisk in heavy cream (it will sputter, so stand back!) and then add butter and a pinch of sea salt. Stir until it’s all dreamy and smooth. Let it cool to a pourable consistency.
Step 4: Assemble the Miso Mango Meringue Clouds with Caramel Swirl
Take the cooled meringues and gently crack a little well in the top of each—imagine the gentlest tap with the back of a spoon. Spoon a generous dollop of mango cream into the cavity. Drizzle on caramel and, for that swirled magic, use a toothpick to create golden ribbons. Your Miso Mango Meringue Clouds with Caramel Swirl are now ready to dazzle!
How to Serve Miso Mango Meringue Clouds with Caramel Swirl
Garnishes
For a pop of color and a touch of elegance, sprinkle a few extra flakes of sea salt, add paper-thin slices of fresh mango, or top with mint leaves. A dusting of powdered sugar can add that wintry cloud effect. Even a sprinkle of sesame seeds brings a whimsical nod to the miso’s roots.
Side Dishes
If you’re serving Miso Mango Meringue Clouds with Caramel Swirl at a gathering, pair them with something light: think citrus or berry salads, a cup of jasmine tea, or a refreshing mango spritzer. Keep sides subtle to let those clouds shine as the star.
Creative Ways to Present
For a dramatic finish, assemble on a big platter with swirling patterns of caramel and mango sauce beneath. Or, nestle individual clouds in pretty ramekins, served atop a mango purée puddle. For something stunningly simple, present each cloud on a crisp white plate with a swirl of caramel painted on with the back of a spoon—artful and irresistible.
Make Ahead and Storage
Storing Leftovers
If you have any clouds left after serving, store the filled treats in an airtight container in the refrigerator. They’ll stay enjoyable for up to 2 days, though the meringue may soften slightly from the cream and caramel. If possible, keep the components separate and assemble just before serving for best texture.
Freezing
The meringue shells can be made and frozen (unfilled) in a sturdy container for one month—just be careful as they’re delicate! Mango cream and caramel sauce are best made fresh. Freeze the meringues on their own, then thaw at room temperature before assembly.
Reheating
There’s no need to reheat these beauties! If you’d like to refresh meringues that have softened, pop them in a low oven (200°F/90°C) for 10 minutes. Always let them cool before filling with cream, or your clouds will melt.
FAQs
Can I use aquafaba instead of egg whites for a vegan version?
Absolutely! Substitute 1/2 cup aquafaba for the egg whites and follow the same whipping method. The results will be slightly softer, but you’ll still get gorgeous vegan meringue clouds.
What kind of miso should I use?
White miso is the way to go for this recipe. It has a delicate, slightly sweet flavor that melds beautifully into the meringue, without overpowering the mango or caramel.
Can I prepare Miso Mango Meringue Clouds with Caramel Swirl in advance?
Yes, you can bake the meringues a day ahead and store them in an airtight container. Assemble with mango cream and caramel just before serving to keep the clouds crisp and airy.
Do I need a piping bag to make the meringue clouds?
No special equipment needed! You can use a spoon to make rustic, cloud-like rounds on your baking sheet. A piping bag gives a neater look, but freestyle shapes are just as delightful.
What if I don’t have fresh mangoes?
Frozen mango works beautifully—just thaw completely and blend until velvety smooth. Store-bought mango puree is a great shortcut as well, so your Miso Mango Meringue Clouds with Caramel Swirl can be wonderfully seasonal or convenient.
Final Thoughts
If you’re looking to wow your friends, treat yourself, or simply create a dessert that feels as magical as it tastes, you absolutely need to try Miso Mango Meringue Clouds with Caramel Swirl. Every bite is a surprise: light as air on the outside, creamy-sweet with a hint of salt and tropical mango on the inside. Let these clouds float onto your table soon—your tastebuds will thank you!
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Miso Mango Meringue Clouds with Caramel Swirl Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 meringue clouds 1x
- Diet: Vegetarian
Description
Indulge in these delightful Miso Mango Meringue Clouds with a decadent Caramel Swirl. Light, airy meringues with a hint of miso, filled with creamy mango goodness and topped with a luscious caramel sauce.
Ingredients
For the meringues:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon white miso paste
- ½ teaspoon vanilla extract
For the mango cream:
- 1 cup heavy cream, chilled
- ½ cup mango purée (fresh or frozen mango blended until smooth)
- 1 tablespoon powdered sugar
For the caramel swirl:
- ½ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- pinch of sea salt
Instructions
- Preheat oven and prepare meringues: Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, miso paste, and vanilla. Pipe meringue onto the baking sheet and bake.
- Make the caramel swirl: Cook sugar and water in a saucepan until amber. Remove from heat, whisk in cream and butter, add salt, and let cool.
- Prepare mango cream: Whip heavy cream with powdered sugar, then fold in mango purée.
- Assemble the clouds: Crack cooled meringues, fill with mango cream, drizzle with caramel, and swirl with a toothpick. Serve.
Notes
- The miso paste adds a unique savory note to the meringues.
- Meringues can be made ahead and stored in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 meringue cloud
- Calories: 200
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
