Guava Sorbet And Yogurt Meringue Recipe

Prepare the Guavas

Peel the ripe guavas and cut them into halves. Remove any seeds and place the fruit into a blender.

Blend and Strain

Blend the guavas until smooth. Strain the mixture through a fine mesh sieve to remove any pulp, collecting the juice in a bowl.

Make Sugar Syrup

In a saucepan, combine the water and sugar. Heat over medium heat until the sugar is completely dissolved. Remove from heat and let cool.

Combine Ingredients

Once the syrup has cooled, mix it with the guava juice, fresh lime juice, and a pinch of salt in a large bowl.

Chill and Freeze

Refrigerate the mixture for about 1 hour to cool it down further. Then, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency.

Freeze

Transfer the sorbet to an airtight container and freeze for at least 4 hours before serving.

Prepare Egg Whites

In a clean bowl, add the egg whites. Make sure there are no yolks, as this can prevent the meringue from whipping properly.

Whip the Egg Whites

Using a hand mixer or stand mixer, whip the egg whites on medium speed until soft peaks form.

Add Sugar Gradually

Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip the egg whites until stiff peaks form and the mixture is glossy.

Add Vanilla Extract

Once the meringue reaches stiff peaks, gently fold in the vanilla extract.

Incorporate Yogurt

Carefully fold in the plain yogurt until just combined, being careful not to deflate the meringue.

Pipe or Dollop

Transfer the yogurt meringue mixture into a piping bag or use a spoon to dollop onto a baking sheet lined with parchment paper.

Bake

Bake in a preheated oven at 200°F (93°C) for about 1 to 1.5 hours until the meringues are dry to the touch and can easily lift off the parchment.