Swiss Meringues with White Chocolate Mousse

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg whites

• Baking & Spices

  • 1/4 cup Confectioners' sugar
  • 2 drops Food coloring, red
  • 1 1/3 cups Granulated sugar
  • 1 (3.3-ounce box White chocolate instant pudding mix

• Dairy

  • 1 cup Heavy whipping cream
  • 1/2 cup Sour cream
  • 1/4 cup Whole milk

Found on pauladeenmagazine.com

Description

Ingredients

• 6 egg whites, at room temperature
• 1 1/3 cups granulated sugar
• 2 drops red food coloring
• 1 (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

Directions

• 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.