Crisp Meringue Heart Napoleons

1. 1

   A day before you plan to serve the dessert, heat the oven to 300 degrees for at least 15 minutes, then turn it off and leave the door closed.

2. 2

   Whip the egg whites until foamy in a mixer fitted with a whisk attachment.

3. 3

   Add the granulated sugar and whip until stiff and glossy, about 3 minutes.

4. 4

   Add the confectioners' sugar and whip very briefly (I count to 10), just to incorporate.

5. 5

   Spoon the mixture into a pastry bag with a medium plain tip and pipe small hearts with 2 teardrop shaped strokes onto a parchment lined cookie sheet.

6. 6

   Place the pan in the turned-off oven, close the door, and leave overnight to dry until crisp.

7. 7

   (The recipe can be made up to this point and stored at room temperature in an airtight container up to 5 days in advance.)

8. 8

   When ready to serve, whip the cream and place in a pastry bag with a star tip.

9. 9

   Place 1 meringue heart on a plate then pipe on cream.

10. 10

    Top with raspberries and a final meringue.

11. 11

    Tuck a mint leaf into each, sprinkle with powdered sugar and serve.

12. 12

    Notes about the recipe: I use only egg whites and air which makes for an extremely light texture but completely crisp and dry rather than creamy or smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.