Raspberry Mille Feuille with Raspberry Coulis, Meringue Kisses and Pistachios by @jadechin
- Preheat oven to 90ºC.
- Place the egg whites in a large, clean mixing bowl with salt.
- Whip the whites on medium speed until foamy and just beginning to turn white.
- While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).
- When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
- Stir in the vanilla extract.
- Transfer the meringue to a clean piping bag fitted with a French star tip, and pipe 1-inch diameter kisses onto a parchment-lined baking sheet.
- Bake the meringues for 2 to 2½ hours, or until light and crisp (do not brown).
- Keep aside in an airtight container.
- Combine ½ punnet of raspberries, 2 tsp sugar, water and lemon juice in a saucepan over medium heat.
- Cook and stir until raspberries break down, sugar dissolves, and sauce is heated through – around 5 minutes.
- Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
- Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled.
- Preheat oven to 200ºC.
- Line baking tray with baking paper
- Cut pastry into 3 long rectangles.
- Place on tray and dust generously with icing mixture.
- Bake for 12 minutes or until pastry is golden.
- Remove and leave to cool on a wire rack.
Assembling the Mille Feuille
- Just before serving, pipe a layer of whipped cream over the puff pastry and add a border of raspberries around the outer edges.
- Top another layer of puff pastry and repeat with the whipped cream and raspberries.
- Finish with a top layer of puff pastry.
- Pipe one last layer of whipped cream and drizzle with raspberry coulis.
- Decorate with leftover raspberries and meringue kisses.
- Finish with dusting more icing sugar and sprinkles of chopped pistachios.
- Serve immediately.