These elegant, ivory-coloured meringues are crunchy to bite into yet soft and chewy inside because of their soft mastic- and vanilla-flavoured centres. They are utterly divine at afternoon tea, baked with your favourite topping. If making as a dessert, no topping is required before baking. My updated twist to transform this classic meringue into an exotic prepare-ahead dessert is to stack them on a platter and top with lightly whipped cream, freshly sliced mangoes and a drizzle of warm passion fruit (granadilla) syrup. Meringues are the ideal flourless sweet offerings for Passover.

Recipe on page 238 of Stella’s Sephardic Table

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