Swiss Meringues with White Chocolate Mousse

Swiss Meringues with White Chocolate Mousse

Swiss Meringues with White Chocolate Mousse. Paula Deen 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: French
Keyword: Chocolate, Meringues, Raspberries
Author: Paula Deen - pauladeenmagazine.com

Ingredients

  • 6 egg whites, at room temperature
  • 1 1/3 cup granulated sugar
  • 2 drops red food coloring
  • 3.3 ounce box white chocolate instant pudding mix
  • 1 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/4 cup confectioners’ sugar
  • Garnish: fresh raspberries, fresh mint

Instructions

  • Preheat oven to 225°. Line a large baking sheet with parchment paper.
    In top of a double boiler, whisk together egg whites and granulated sugar. Cook over simmering water, whisking frequently, for 3 minutes or until sugar is dissolved and egg whites are warm to the touch.
    Pour egg white mixture into the work bowl of a stand mixer fitted with the whisk attachment, and beat at high speed for 8 to 10 minutes or until stiff peaks form; stir in food coloring. Spoon or pipe egg white mixture into 3-inch rounds, making sides slightly higher to resemble a bowl.
    Bake for 20 minutes. Turn oven off (do not open oven door), and leave meringues in oven overnight.
    In a large bowl, beat pudding mix and remaining 4 ingredients with a mixer at medium speed until thick and smooth. Cover and refrigerate for 1 hour. Spoon pudding mixture into center of meringues. Garnish with raspberries and mint, if desired. Serve immediately.