Swiss Meringues with White Chocolate Mousse

Crisp Swiss meringue nests filled with a creamy white chocolate pudding mousse and topped with fresh raspberries and mint.

⏱️ Prep: 30 min🍳 Cook: 20 min

Ingredients

6		egg whites, at room temperature
1 1/3 cups	320 ml	granulated sugar
2 drops		red food coloring
1 box (3.3 oz)		white chocolate instant pudding mix
1 cup	240 ml	heavy whipping cream
1/2 cup	120 ml	sour cream
1/4 cup	60 ml	whole milk
1/4 cup	60 ml	confectioners' sugar
—		fresh raspberries and fresh mint, for garnish

Preheat oven to 225°F. Line a large baking sheet with parchment paper.
In the top of a double boiler, whisk together egg whites and granulated sugar. Cook over simmering water, whisking frequently, for 3 minutes or until sugar is dissolved and egg whites are warm to the touch.
Pour the egg white mixture into the work bowl of a stand mixer fitted with the whisk attachment, and beat at high speed for 8 to 10 minutes or until stiff peaks form; stir in food coloring. Spoon or pipe the egg white mixture into 3-inch rounds, making the sides slightly higher to resemble a bowl.
Bake for 20 minutes. Turn the oven off (do not open the oven door), and leave the meringues in the oven overnight.
In a large bowl, beat the pudding mix and remaining 4 ingredients with a mixer at medium speed until thick and smooth. Cover and refrigerate for 1 hour. Spoon the pudding mixture into the center of the meringues. Garnish with raspberries and mint, if desired. Serve immediately.