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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


February 13, 2019

Who thinks the mini version of food is so much better? I definitely think the smaller, cuter versions of my favourites are more enjoyable to eat. These mini swiss meringues are super easy to make, with only a few ingredients. I’ve paired mine up with some cream, mango and passionfruit! You can swap out the toppings for anything else that floats your boat. Some berries or a berry coulis. Perhaps even a chocolate cream and raspberries?


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 37 (444)
  • Carbs: 2.4 (28.8)
  • Fat: 2.7 (32.4)
  • Protein: 1.2 (14.4)
  • Fibre: 0.2 (2.4)
  • Sugar: 2 (24)
  • Preparation time: 20 minutes
    Cooking time: 40 minutes (plus 2 hours of cooling)
    Serves 12


  • 3 eggs whites
  • 2/3 cup Nuvia Baking
  • 100ml light whipping cream (coconut cream for DF)
  • 2 mangos, cheeks thinly sliced
  • Pulp of 2 passionfruits
  • Mint to garnish


  • 1. Preheat the oven to 140C and line two large baking trays with baking paper.
  • 2. Combine the Nuvia Baking and eggs whites in a large heatproof bowl then place over a saucepan of water on low heat.
  • 3. Whisk until Nuvia is completely dissolved and mixture is slightly warm to touch (this should take 5-7 mins).
  • 4. Remove from heat and use electric beaters to whip the egg white mixture till it becomes glossy and forms soft peaks.
  • 5. Use a tablespoon to spoon out the mixture on to the prepared trays and use the back of the spoon, moving in a circular movement to flatten the meringues.
  • 6. Bake for 40 mins
  • 7. Turn the oven off and leave it a jar (towel or wooden spoon wedge in the frame is good for this) for 2 hours or until meringues are completely cool.
  • 8. Meanwhile whip the cream with electric beaters until soft peaks form
  • 9. Remove the meringues from the oven, top with cream and layer on the mango and a tsp. of passionfruit pulp. Finish off with a sprig of mint.

Author : Shelley Judge

Shelley founder of Shelley’s Good Eats is a nutritionist, recipe developer, food photographer and all round food creative. She has been cooking along side her mother since she was a little kid, and is now loves putting a healthy nutritious spin on the classics.Shelley studied a Bachelor of Food Science and Nutrition and Masters in Public Health Nutrition at the University of Queensland and is passionate about using her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she loves eating cake.

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