How do you store Meringue shells with Raspberry-Orange Blossom Cream?

Name: Meringue shells with Raspberry-Orange Blossom Cream
Cook time: 30 min
Total time: 30 min
Yield: 6P
Ingredients: Meringue:; 250 g egg whites (at room temperature); 250 g fine sugar; 100 g powdered 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)

The meringue shells can be baked up to a day in advance and stored airtight. Once filled with cream, serve immediately. Leftover filled shells can be stored in the refrigerator for up to 1 day, but the meringue may become slightly softer.

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!

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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 powdered 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 powdered sugar
Pinch of salt

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 powdered sugar over the whipped egg whites and gently fold in until smooth and glossy.

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 pipe a border around the top of the shells.

Bake the meringue shells for 2 hours in a preheated oven at 90°C. Let them 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 refrigerate 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 a few fresh cranberries.

Dust lightly with powdered sugar for a festive look.

Tips

Budget option: Grate some orange seats through the cream and replace the raspberries and passion fruit with a few tablespoons of cranberry sauce. Save: Make the meringue shells until a day in advance and keep them airtight at room temperature. Heat them just before filling 30 minutes in the oven at 90 ° C to make them crispy again. Rest use: You can mix the remaining egg yolks with a spoonful of yogurt and fresh herbs and bins as a tasty omelet.