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Swiss Meringues with White Chocolate Mousse

Elegant Swiss meringue bowls filled with silky white chocolate mousse, garnished with fresh raspberries and mint create a delightful and show-stopping dessert.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Meringues
  • 6 large egg whites, at room temperature
  • 1 1/3 cup granulated sugar
  • 2 drops red food coloring
For the White Chocolate Mousse
  • 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
For Garnish
  • to taste Fresh raspberries for garnish
  • to taste Fresh mint for garnish

Method
 

Prepare Meringues
  1. Preheat oven to 225 degrees F (107 degrees C) and line a large baking sheet with parchment paper.
  2. In the top of a double boiler, whisk together the egg whites and granulated sugar. Cook over simmering water, whisking frequently, for 3 minutes or until the sugar is dissolved and the egg whites are warm to the touch.
  3. Pour the egg white mixture into the 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.
  4. Spoon or pipe the egg white mixture into 3-inch rounds, making the sides slightly higher to resemble a bowl.
  5. Bake for 20 minutes, then turn off the oven (do not open the oven door), and leave the meringues in the oven overnight.
Prepare Mousse
  1. In a large bowl, beat pudding mix and the remaining ingredients with a mixer at medium speed until thick and smooth.
  2. Cover and refrigerate for 1 hour.
Assemble Dessert
  1. Spoon the chilled pudding mixture into the center of the meringues.
  2. Garnish with raspberries and mint if desired.
  3. Serve immediately.

Notes

Assemble just before serving to keep the meringue shells crisp. If you want extra shine, press powdered sugar through a fine sieve over the meringues before serving. Store assembled desserts in the refrigerator for up to 6 hours.