6 egg whites, at room temperature
1-1/3 c sugar
2 drops red food coloring
White Chocolate Mousse (recipe follows)
Garnish: fresh raspberries and mint
Preheat oven to 225. Line a baking sheet with parchment paper.
In top of a double boiler, whisk together egg whites and sugar. Place over simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 3 minutes.
Pour egg mixture into a large bowl and beat at high speed with an electric mixer until stiff peaks form, about 8 to 10 minutes. Stir in food coloring. Spoon or pipe meringue into 3-inch bowl shapes. Bake for 20 minutes, turn off oven, and leave in oven overnight. Spoon White Chocolate Mousse into meringue "bowls". Garnish with fresh raspberries and mint, if desired. Serve immediately. (These get sticky if the are allowed to sit because of the moisture from the mousse...they will also get sticky if it's humid.)
White Chocolate Mousse
1 (3.3 oz) box instant white chocolate pudding mix
1 c heavy whipping cream
1/2 c sour cream
1/4 c whole milk
1/4 c powdered sugar
In a large bowl, combine all the ingredients. Beat at medium speed with an electric mixer until stiff peaks form; cover and chill.
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