Nordic Snowfall Delight

Allergens

Egg, Dairy

Ingredients

• 4 large egg whites
• 2 cups granulated sugar
• 1 cup fresh raspberries
• 4 oz white chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• 1 cup crushed gingerbread cookies

Instructions

1. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
2. In a stand mixer, whisk egg whites until frothy. Gradually add sugar and continue to whisk until stiff peaks form.
3. Spoon meringue mixture onto the parchment paper, forming 6 small mountain shapes. Bake for 1 hour and 30 minutes or until dry and crisp. Allow to cool completely on a wire rack.
4. In a double boiler, melt white chocolate. Set aside to slightly cool.
5. In a large bowl, combine heavy cream and vanilla extract. Whisk until soft peaks form. Fold in the melted white chocolate.
6. Gently crush 3 meringue mountains and crumble gingerbread cookies. Reserve remaining meringues whole for plating.
7. In individual serving dishes, layer crushed meringue, raspberries, a dollop of white chocolate cream, and a whole meringue mountain. Sprinkle with crushed gingerbread.

Chef’s Insight

The key to perfect meringues is slow, low baking for optimal dryness and crispness.

Notes

Meringue should be completely dry before storing to prevent clumping.