Keri Test rect banner logo

61 directions, continued: Sift together the granulated sugar and powdered sugar in a separate bowl. In a large mixing bowl or the bowl of a stand mixer, add egg whites and salt. Beat egg whites on medium speed with a whisk attachment for about three minutes. Soft peaks should just begin to form. Slowly sprinkle the combined sugars over the egg whites while continuing to mix. Turn the mixing speed to high and whip for three to five minutes. The egg whites will form stiff peaks and become glossy. Sprinkle the cornstarch over the egg whites and mix just to combine. Using a large rubber or silicone spatula, fold in the saffron-vinegar mixture. Transfer the meringue mixture to a large piping bag fitted with a wide tip or place meringue mixture in a large plastic storage bag and snip off one corner. Pipe circular meringue shapes in the circles drawn on the parchment paper. If you'd rather not use a piping bag, the meringue can be spooned into pillow shapes on the parchment-lined baking sheet. If using a spoon, make an indentation in each meringue pillow. Bake the meringues for two hours. Then, turn off the oven without opening it, and leave the meringues in the oven for an additional four hours or overnight. Transfer the baking sheet to a cooling rack and leave meringues to set until completely dry. Meringues can be stored at room temperature in an airtight container for a few days, but humidity can cause them to become sticky. Place diced mango, sugar, salt, and lemon juice in a blender and process until smooth, scraping down sides of blender pitcher as needed. Add egg yolks to blender and purée for another 15 seconds. Pour purée through a sieve to strain. Place strained purée in a heat-proof bowl set over a saucepan of simmering water, and whisk constantly until thickened, about 12-15 minutes. Remove the bowl from the saucepan, and add butter one piece at a time while continuing to whisk. Incorporate each piece of butter before adding the next piece. Cover bowl with plastic wrap pressed directly on the surface of the mango curd, and chill the curd before using. The mango curd can be stored in the refrigerator for up to one week. Place all ingredients for the mascarpone whipped cream in a mixing bowl or the bowl of a stand mixer and mix with a whisk or whisk attachment until thickened. Place meringues on dessert plates. Spoon mango curd into center of each meringue and top with mascarpone whipped cream. Garnish each plate with sliced mango. Contributed by Lisa Lawless from Lisa Is Cooking saFFron pavlovas with mango curd and mascarpone whipped cream Continued from page 59 directions, continued: Place slices of banana and avocado in a row along the edge of the sheet, perpendicular to the direction you are facing. Dry your hands, then lift the rolling mat to roll the rice-covered sheet up and over the row of fruit. Press tightly back towards you, and also down onto the roll. Peel the rolling mat out from the end, lift the close edge, and continue to roll. Allow your sushi roll to sit for a few minutes to set, then cut into slices and arrange on a plate. Toast the coconut in a small pan over medium-high heat and stir frequently with a wooden spoon. Melt the chocolate in a pan over medium-low heat and stir in the cayenne pepper, or spice of choice. Top your mango dragon roll with a sprinkle of toasted coconut and a drizzle of chocolate sauce, or serve the chocolate sauce in a bowl for dipping. Contributed by Heather Nicholds from Healthy Eating Starts Here mango dragon roll with spiced chocolate drizzle Continued from page 60

• Cover