Pistachio Meringues with Mango & Mandarin Ice Cream Recipe

Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, whisk the egg whites until soft peaks form.

Gradually add the sugar, one tablespoon at a time, while continuing to whisk until stiff peaks form.

Gently fold in the chopped pistachios.

Spoon the meringue mixture onto the prepared baking sheet, forming small mounds.

Bake in the preheated oven for 1 hour, or until the meringues are crisp and dry.

While the meringues are cooling, prepare the ice cream. In a blender, combine the diced mango, mandarin orange segments, and honey. Blend until smooth.

Pour the mango mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Once the meringues have cooled and the ice cream is ready, scoop the ice cream onto four plates and top each with a meringue.

Serve immediately and enjoy!