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Swiss Meringues with White Chocolate Mousse and Raspberries

From Cooking with Paula Deen, Jan/Feb 2007

Swiss Meringues with White Chocolate Mousse and Raspberries
Ingredients
  1. 6 egg whites
  2. 1 1/3 cups sugar
  3. 2 drops red food coloring
  4. White Chocolate Mousse
  5. 1 pint fresh raspberries
  6. Fresh mint (optional)
Instructions
  1. Preheat oven to 225°F. Line a baking sheet with parchment paper; set aside.
  2. In top of a double boiler, whisk together egg whites and sugar. Place over simmering water. Whisk constantly until sugar is dissolved, and egg whites are warm to the touch, about 3 to 3 1/2 minutes.
  3. Pour egg mixture into a large mixing bowl, and beat at high speed until stiff peaks form, about 8 to 10 minutes. Stir in food coloring. Spoon or pipe meringue into 3-inch bowl-shapes. Bake 20 minutes, turn oven off, and leave in oven overnight. Spoon White Chocolate Mousse into meringue “bowls”. Top with fresh raspberries, and mint, if desired. Serve immediately.
Makes 12 servings