Raspberry Meringue Kisses with White Chocolate

Preparation of the Meringues

• 1
  Combine all ingredients for the meringues (egg whites, lemon juice, 25 g of raspberries as puree, granulated sugar) in a metal bowl and place over a bain-marie (the bowl must not touch the water). Heat over low heat, stirring constantly and gently with a whisk, until the sugar has completely dissolved. Then remove from the bain-marie, transfer to the mixing bowl of a stand mixer, and beat on low speed. After a few minutes, gradually increase the speed until the highest setting is reached. Beat until the egg whites are glossy white, bubble-free, stable, and the mixture has cooled.
• 2
  Pipe the egg whites onto a baking sheet lined with parchment paper using a piping bag (spacing approx. 2-3 cm). Top with halved pistachios.
• 3
  Dry in the oven at 90°C convection for approx. 2 hours and 15 minutes. Do not open the oven during this time. Then let the meringues rest for at least another hour in the switched-off oven.

Preparation of the Raspberry Cream & Finishing

• 1
  For the cream, heat the remaining 130 g of raspberries (as puree) with honey in a saucepan. Bring to a boil, remove from heat, and optionally stir in the mead. Pour the hot mixture over the chopped white chocolate and blend until smooth with an immersion blender. Finally, stir in the butter.
• 2
  Cover the cream directly on the surface with cling film and let it set in the refrigerator for at least two hours.
• 3
  Sort the meringues by size. Assemble two pieces each with the raspberry cream (preferably using a piping bag with a round nozzle).