Recipes We Love: Raspberry Rose Meringue

By  November 20, 2012

The holidays carry a fair share of sweets to split between families and loved ones. We recently got taste test a few decadent desserts from New York’s French Culinary Institute that were paired with Nivea’s new Lip Butters, and for the new Raspberry Rosé, the institute whipped up an incredible treat that still has us reeling. Foodies can try out this magnificent meringue for Thanksgiving dinner or and holiday party they plan to hit up this season.

Raspberry Rosé Meringue

Meringue Shell:
1 cup of superfine granulated sugar
¼ tsp. cream of tartar
4 large egg white at room temperature 30 minutes
Pinch of salt
1 tsp. rose water

Set oven to 250° and have all ingredients at room temperature. In a mixer, whip egg white until foamy. Add sat and cream of tartar and mix until incorporated. Add superfine sugar in a very thin stream, whipping constantly, which should take 2 minutes to add. Scrape excess sugar down into the mixture with a plastic spatula. When the mixture is glossy and forms hard peaks, place into a pastry bag with a 1/8” round piping tip. Pipe 1” rounds with a raised rim to create mini cups. Use parchment paper or silpat liners on cookie sheets. Bake rounds in the oven for an hour. Then turn the oven off and let shells dry until crispy (around 4 hours).  Shells can be stored for up to a week in airtight containers.

Mousse:
1 ½ cups Raspberry puree
¾ cups superfine sugar
1 tsp. fresj lemon juice
3 sheets gelatin
1 ½ tbsp. raspberry eau de vie or Framboise liquor
2 cups whipped heavy cream

Combine raspberry puree, lemon juice and sugar and stir until sugar dissoves. Warm liquor in a small saucepan – do not boil! Temper gelatin sheets in cold water until soft, squeeze dry and melt into liquor until completely dissolved. Stir liquor gelatin mixture into raspberry puree mixture. Cool Mixture until is starts to set. Fold into whipped cream and blend until mouse is evenly colored and smooth. Reserve and refrigerate.

Candied Rose Petal Garnish:
1 bunch of baby red roses
3 cups sugar
2 egg whites
Small paintbrush

Carefully pull individual rose petals apart, taking care not to tear or damage them. Use only ¼ to 3/8” size petals and can cut them down to size with scissors if needed. Using a paintbrush, paint each rose petal from and back with egg white mixture. Place on a bed of sugar and sprinkle with sugar to evenly coat. Can be done up to 3 days before serving but pack in an airtight container to retain crispness.

Pipe a rosette of mousse into each cup, place a rose petal for garnish on each and serve. The cups will quickly get soft, so they must be served immediately upon filling.