Lime Meringue Cake

1

In a stand mixer, beat the egg whites until they form stiff peaks in medium speed

Do not overbeat to prevent them from becoming too dry and crumbly

2

With the mixer still running, add the granulated sugar slowly, beating always at high speed for eight minutes or until stiff peaks form

3

Add the cornstarch and grated lime rind, and mix carefully with a spatula

Preheat the oven to 200°C

If desired, use Sicilian lemon zest or orange peel instead of lime rind

4

Place a sheet of parchment paper in an 8-inch ring mold and mark circles with a pencil and a pastry ring

Leave some space between each circle

5

Distribute some of the meringue, filling the marked circles

Spread with a small spatula

6

Use the remaining meringue to top each circle with a pastry bag

Lower the oven temperature and bake for 35 minutes or until the meringue is dry but not browned

Let it cool, remove from parchment paper, and serve with mango sorbet and lime syrup.