Swiss Meringues with White Chocolate Mousse
A delightful dessert featuring crunchy meringues and creamy white chocolate mousse, perfect for any occasion.
Ingredients
For the Swiss Meringues
- 4 large large egg whites (room temperature) Make sure eggs are at room temperature.
- 1 cup granulated sugar
- pinch salt
- 1 teaspoon pure vanilla extract
For the White Chocolate Mousse
- 1 cup heavy whipping cream
- 8 oz white chocolate (chopped) Use high-quality chocolate for best results.
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Preparation
- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, add the egg whites and a pinch of salt.
Making the Meringues
- Whisk the egg whites on medium speed until frothy, then slowly add the sugar, beating on high until soft peaks form.
- Gently fold in the vanilla extract and any optional food coloring.
- Transfer the meringue to a piping bag and pipe onto the lined baking sheet.
- Bake for about 1.5 hours until dry and crunchy.
Preparing the White Chocolate Mousse
- Melt the white chocolate using a double boiler or microwave in short bursts.
- Whip the heavy cream until soft peaks form and gently fold in the melted white chocolate, salt, and vanilla extract.
Assembly
- Once the meringues are completely cooled, scoop a dollop of white chocolate mousse onto each meringue.
Serving
- Serve immediately or refrigerate until ready to enjoy.
Notes
Meringues should be stored at room temperature in an airtight container. The mousse can be refrigerated for a couple of days.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 20mgSugar: 16g
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