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Serves
US | Metric
Ingredients
MERINGUES
  • 100 g Egg white
  • 190 g castor sugar
RASPBERRY CHANTILLY CREAM
  • 50 g raspberry puree
  • 180 g whipping cream
  • 25 g icing sugar
PINK CHOCOLATE SQUARES
  • 250 g white chocolate
  • 25 g red cocoa butter
RASPBERRY MERINGUES RASPBERRY MERINGUES
RASPBERRY MERINGUES

A sweet little meringue with a rosette of piped raspberry chantilly cream finished with raspberry crispies.


Prep 1 hour
Total 1 hour 30 minutes

MERINGUES:

Whisk the egg whites, once stiff, add half the sugar.

Whisk for 5 minutes & then add the remaining half of sugar.

Pipe small flat domes on a silicone mat and place on baking tray.

Take freeze dry raspberries and blitz to a powder.

Lightly dust the meringues with the raspberry powder.

Bake at 95c for 1hour until dry, leave to cool.


RASPBERRY CHANTILLY:

Whisk everything together on a mixing machine until a stiff chantilly consistency.

Pipe a large rosette of the cream onto the meringue with a star shaped nozzle.

Then sprinkle a few of the whole freeze dried raspberry nuggets on top of the cream.

Finish with a pink chocolate square for decoration.


PINK CHOCOLATE SQUARES:

Melt 230g of the white chocolate to 45c in a microwave.

Melt the cocoa butter to 35c.

Then add the 20g of chocolate solid pistols and the liquid cocoa butter.

Stir every 5 minutes until the chocolate reaches 29c.

Spread a thin layer of the chocolate evenly with a palette knife on either acetate plastic sheets or greaseproof paper.

Leave for 1 minute until the chocolate starts to crystallise & set.

With a sharp small knife and ruler cut squares at 3cm by 3cm.

Press the sheet between two chopping boards and leave for 30 minutes to set.

Ideally place this in the fridge, as this will help to make the chocolate very shiny.

Then remove and place a square on top of each meringue for decoration.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

RASPBERRY MERINGUES

A sweet little meringue with a rosette of piped raspberry chantilly cream finished with raspberry crispies.


favorite
print
rate
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
MERINGUES
  • 100 g Egg white
  • 190 g castor sugar
RASPBERRY CHANTILLY CREAM
  • 50 g raspberry puree
  • 180 g whipping cream
  • 25 g icing sugar
PINK CHOCOLATE SQUARES
  • 250 g white chocolate
  • 25 g red cocoa butter

MERINGUES:

Whisk the egg whites, once stiff, add half the sugar.

Whisk for 5 minutes & then add the remaining half of sugar.

Pipe small flat domes on a silicone mat and place on baking tray.

Take freeze dry raspberries and blitz to a powder.

Lightly dust the meringues with the raspberry powder.

Bake at 95c for 1hour until dry, leave to cool.


RASPBERRY CHANTILLY:

Whisk everything together on a mixing machine until a stiff chantilly consistency.

Pipe a large rosette of the cream onto the meringue with a star shaped nozzle.

Then sprinkle a few of the whole freeze dried raspberry nuggets on top of the cream.

Finish with a pink chocolate square for decoration.


PINK CHOCOLATE SQUARES:

Melt 230g of the white chocolate to 45c in a microwave.

Melt the cocoa butter to 35c.

Then add the 20g of chocolate solid pistols and the liquid cocoa butter.

Stir every 5 minutes until the chocolate reaches 29c.

Spread a thin layer of the chocolate evenly with a palette knife on either acetate plastic sheets or greaseproof paper.

Leave for 1 minute until the chocolate starts to crystallise & set.

With a sharp small knife and ruler cut squares at 3cm by 3cm.

Press the sheet between two chopping boards and leave for 30 minutes to set.

Ideally place this in the fridge, as this will help to make the chocolate very shiny.

Then remove and place a square on top of each meringue for decoration.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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