Meringue shells with Raspberry-Orange Blossom Cream

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30min + 2h in the oven

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Make these festive meringue shells with raspberry-orange blossom cream and a topping of passion fruit and mint. A beautiful dessert!

Make these festive meringue shells with raspberry-orange blossom cream and a topping of passion fruit and mint. A beautiful dessert!
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Ingredients

What do you need?

Quantity: 6P

Meringue:
250 g egg whites (at room temperature)
250 g fine sugar
100 g icing sugar
Pinch of salt

Raspberry-Orange Blossom Cream:
500 ml heavy cream
1 tbsp orange blossom water (or the zest of 1 orange for a budget option)
80 g freeze-dried raspberries (or 4 tbsp cranberry sauce for a budget option)

Finishing:
Freeze-dried raspberries, finely chopped
Passion fruit, pulp
Fresh mint leaves
Cranberries (optional)

Meringue:
250 g egg whites (at room temperature)
250 g fine sugar
100 g icing sugar
Pinch of salt

Raspberry-Orange Blossom Cream:
500 ml heavy cream
1 tbsp orange blossom water (or the zest of 1 orange for a budget option)
80 g freeze-dried raspberries (or 4 tbsp cranberry sauce for a budget option)

Finishing:
Freeze-dried raspberries, finely chopped
Passion fruit, pulp
Fresh mint leaves
Cranberries (optional)
Preparation method

How do you make this?

Make the Meringue: Whip the egg whites with the fine sugar and a pinch of salt in a food processor for 10 minutes on high speed, until the mixture is stiff and glossy.

Sift the icing sugar over the whipped egg whites and gently fold in until a smooth and glossy mixture forms.

Fill a piping bag with the meringue mixture and pipe circles for the bottom of the shells onto a baking sheet lined with parchment paper. Then, form the tops of the shells by piping a border around.

Bake the meringue shells for 2 hours in a preheated oven at 90°C. Allow them to cool completely in the oven with the door ajar.

Raspberry-Orange Blossom Cream: Whip the cream until soft peaks form and add the orange blossom water (or orange zest) and the freeze-dried raspberries (or cranberry sauce).

Place the cream in a piping bag and store in the refrigerator until use.

Filling and Finishing: Fill the cooled meringue shells with the raspberry-orange blossom cream just before serving.

Finish with finely ground freeze-dried raspberries, some passion fruit pulp, fresh mint leaves, and optionally some fresh cranberries.

Dust lightly with icing sugar for a festive look.

Social

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.