How to make meringue stars or kisses

Whip room-temperature egg whites and sugar with an electric mixer until the sugar dissolves and the mixture becomes glossy with stiff peaks (about 3–5 minutes on medium-high). Transfer the meringue to a pastry bag fitted with a star tip and pipe small star swirls roughly the size of a quarter onto a parchment-lined baking sheet.

Bake at 250°F (120°C) for 30 minutes. After baking, turn the oven off and let the meringues sit inside the closed oven for 1–2 hours to fully dry out — no additional work required. Store finished meringues in an airtight container at room temperature for up to two days; avoid refrigerating or freezing, which can soften them.

How to make raspberry sauce

Combine raspberries, sugar and a splash of water in a saucepan. Bring to a boil, stirring frequently, then reduce the heat and simmer about 10 minutes until the sauce slightly thickens. You can press the mixture through a fine-mesh strainer to remove seeds if you prefer a smooth sauce; keeping a few seeds is fine and emphasizes the sauce’s freshness. Chill the sauce until you’re ready to assemble; it keeps covered in the refrigerator for several days.

Lemon mousse

Make the mousse by whipping fresh heavy cream with powdered sugar until soft peaks form. Fold chilled lemon curd gently into the whipped cream, preserving as much air as possible so the mousse stays light and fluffy. The finished mousse should have a pale yellow color and a smooth, airy texture. Keep it chilled until assembly.

Lemon curd (overview)

For the lemon curd used in the mousse, whisk whole egg, egg yolks and sugar together until pale. Stir in cornstarch and a pinch of salt, then add fresh lemon juice, water and lemon zest. Cook the mixture over medium heat — either in a heavy-bottomed saucepan or in a bowl set over simmering water — whisking constantly. Continue until the curd thickens and becomes glossy (the recipe below uses about seven minutes of active whisking over heat). Remove from the heat, whisk in small pieces of butter to melt, then chill the curd for at least one hour before folding into the whipped cream.

How to assemble the parfait

Layer lemon mousse and raspberry sauce in tall dessert glasses or small bowls, repeating the layers until the glass is filled. Garnish each parfait with a few meringue kisses and fresh raspberries. For a decorative touch, roll the raspberries in a bit of granulated sugar to create sugared raspberries that sparkle and add a subtle crunch.

Serving and storage

Serve the assembled parfaits immediately or refrigerate briefly and serve within two hours for best texture. Meringues should be added only at the last minute so they remain crisp. The raspberry sauce keeps chilled for up to a week; lemon curd will keep for several days refrigerated, and the mousse is best consumed the day it’s made.

Ingredients

• For Meringue Kisses: 3 eggs (whites), 1/2 cup sugar
• For Raspberry Sauce: 2 cups fresh or frozen raspberries, 1/2 cup sugar, 1/4 cup water
• Whipped Cream: 2 cups heavy cream, 1/4 cup powdered sugar, 1 1/2 cups lemon curd (see recipe or use purchased curd)
• For Lemon Curd: 1 whole egg, 3 egg yolks, 1 cup sugar, 2 tbsp cornstarch, pinch of salt, 1/2 cup fresh lemon juice, 2 tbsp water, 2 tbsp butter (melted), zest of 3 lemons
• Garnish: 1 cup fresh raspberries (optional sugaring)

Instructions

1. Meringue Kisses: Preheat oven to 250°F. Beat egg whites and sugar until glossy and stiff peaks form. Pipe small “kisses” onto parchment-lined baking sheets. Bake 30 minutes, then turn oven off and let meringues sit inside for 1–2 hours to dry. Store in an airtight container at room temperature.
2. Raspberry Sauce: In a saucepan combine raspberries and sugar with water. Bring to a boil, reduce heat and simmer about 10 minutes until slightly thickened. Cool and strain if desired. Chill until ready to use.
3. Lemon Curd: Whisk eggs, yolks and sugar until pale. Whisk in cornstarch and salt, then add lemon juice, water and zest. Cook over medium heat in a double boiler or heavy saucepan, whisking constantly until thick and glossy (about 7 minutes of active whisking). Remove from heat, whisk in butter, wrap and chill at least one hour.
4. Lemon Mousse: Beat heavy cream and powdered sugar until soft peaks form. Gently fold in chilled lemon curd until combined, keeping the mousse light and airy. Chill until assembly.
5. To Assemble: Layer lemon mousse and raspberry sauce in glasses, repeating layers. Top with meringue kisses and fresh raspberries (roll raspberries in sugar if desired). Serve immediately or refrigerate briefly and serve within two hours.

Nutrition (per serving)

• Calories: 459 kcal
• Carbohydrates: 59 g
• Protein: 6 g
• Fat: 24 g (Saturated fat: 14 g)
• Cholesterol: 199 mg
• Sodium: 120 mg
• Fiber: 4 g
• Sugar: 52 g

Enjoy this bright, layered dessert—fresh, elegant and surprisingly simple to prepare.

Author: Dianna — In Fine Taste