Avocado Mousse In Meringue
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
43
Spice
43
Sweetness
39
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Using a rubber spatula, press avocados through a sieve into a large bowl
2
Add sherry and 1/2 cup sugar; stir to combine
3
In a medium bowl, whip cream with remaining 1/2 cup sugar until soft peaks form
4
Fold whipped cream into avocado mixture
5
Divide between 6 meringue shells
6
Top with 1 or more of the garnishes, if desired
7
Preheat the oven to 200 degrees F
8
Line 2 baking sheets with parchment paper and lightly butter; set aside
9
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment
10
Beat in medium speed until soft peaks begin to form
11
Add food coloring
12
Gradually add granulated sugar, and beat until stiff, but not dry
13
Slowly add confectioners' sugar, and fold in with a rubber spatula
14
Transfer meringue mixture to a large pastry bag fitted with a large star tip
15
Pipe the meringue into 3-inch round disks
16
Add 2 layers of meringue around the edges to form a shell
17
Transfer to oven, and bake until dry, 1 1/2 to 2 hours
18
Remove from oven and carefully remove the meringues from the parchment paper
19
Transfer to a wire rack to cool