White Chocolate Mousse Meringues
 
crisp and crunchy meringues filled with a creamy white chocolate mousse and topped with berry fruit preserves.
Ingredients
  • 5 egg whites, organic
  • 1¼ cups/250g granulated cane sugar
  • 2 teaspoons vinegar, organic
  • 2 tablespoons cornstarch, organic
  • 2 cups/475mL heavy whipping cream, organic
  • 6oz/170g white chocolate, good quality bar or chips
  • 6 tablespoons or more good quality preserves
Instructions
Meringues
  1. Preheat the oven to 300℉/150℃
  2. Line a baking tray with parchment paper and draw a 6 4"(10cm) circles on the underside.
  3. Set aside.
  4. Whip the egg whites until they form stiff peaks.
  5. Add the sugar and beat until glossy and thick.
  6. Add the cornstarch and the vinegar and blend until just incorporated.
  7. Dollop the egg whites onto the parchment paper using the drawn circles as a guide or can pipe the egg whites to make a basket/nest to hold the mousse.
  8. Turn down the oven to 250℉/120℃
  9. Place in the centre of the oven and bake for 1 hour and 15 minutes.
  10. Turn off the oven and allow the shell to cool completely in the oven.
White Chocolate Mousse
  1. Take ⅔ cups/160mL of the heavy cream and melt it with the white chocolate in bowl over simmering water or in the microwave, at 30 second intervals.
  2. If using the microwave, after each 30 second interval, take out the bowl and stir to mix and melt the mixture together.
  3. It took 90 seconds for me, but your microwave might take more or less time, as microwaves are all different.
  4. One the mixture is melted and homogenous, let it sit on the counter for about 20-30 minutes until slightly thickened and cool.
  5. Meanwhile, whip the remaining 1⅓ cups/315mL of heavy cream to stiff peaks.
  6. Once the white chocolate mixture is cool, fold it into the whipped cream.
  7. Blend carefully but thoroughly and then chill for at least 2 hours before spooning into meringues.
  8. To serve, spoon about ¾ cup mousse into the middle of the cooled meringue shells and add a dollop of fruit preserve on top and garnish with a sprig of mint.
Notes
My meringues shells were a good size and if you prefer smaller ones, just pipe or dollop onto smaller circles. My husband was able to finish one off with no problem but my children and even I struggled to finish one. They were bigger than I anticipated. I thought that my white chocolate mousse was a bit sweet but the others didn't seem to have a problem. I would go easy on the fruit topping if you don't like yours too sweet. I haven't adjusted the recipe because my husband and children didn't find it sweet and so, maybe it's just me.
Nutrition Information
Calories: 4038 Fat: 231g Saturated fat: 143g Unsaturated fat: 74g Carbohydrates: 462g Sugar: 408g Sodium: 655mg Fiber: 2g Protein: 38g Cholesterol: 688mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/white-chocolate-mousse-meringues/