Raspberry Meringue with White Chocolate Cream

Prepare raspberry puree: cook the frozen raspberries (approx. 155 g in total for the meringue and cream), then strain them through a sieve. We will need 10 g of puree for the meringue.

In a metal bowl, combine the egg whites, lemon juice, 10 g of raspberry puree, and granulated sugar. Place the bowl over a bain-marie (make sure the bottom does not touch the water). Heat with continuous, gentle stirring until the sugar is completely dissolved (check between your fingers).

Remove from the steam and start beating with a stand mixer on low speed. After a few minutes, gradually increase the speed to maximum and beat until the meringue is glossy, white, bubble-free, stable, and completely cooled.