Lime Meringues With Mango Basil Sorbet

1. 1

   Preheat oven to 250u00b0F. Line 2 oven trays with baking paper.

2. 2

   In a bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until mixture is thick and glossy. Beat in zest.

3. 3

   Drop 2 tablespoons of mixture onto trays, 1 inch apart. Using a dessert spoon, press a shallow indent in center of each. Bake 1 1/2 hours, until crisp and dry. Leave in a turned-off oven to cool.

4. 4

   Meanwhile, to make mango basil sorbet, combine all ingredients in a blender or food processor and process until smooth. Transfer to a shallow baking dish. Freeze 45 minutes, stirring puree every 15 minutes to break up ice crystals.

5. 5

   Serve cooled meringues topped with a scoop of mango sorbet and extra sliced basil leaves.

* Per serving · 4 servings · Values may vary.