Recipe courtesy of Martha Stewart

Avocado Mousse in Meringue

  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 30 min
  • Cook: 2 hr 5 min
  • Yield: 6 servings
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Ingredients

4 avocados, diced

2 tablespoons dry sherry

1 cup superfine sugar

1 cup heavy cream

6 Meringue Shells, recipe follows

Toasted pumpkin seeds coarsely ground, for garnish

Avocado Powder, for garnish (optional)

Blackberries, for garnish (optional)

Meringue Shells:

Unsalted butter, for parchment paper

1 cup egg whites (5 to 6 large eggs)

1 drop liquid red food coloring

1 cup granulated sugar

2 cups confectioners' sugar

Directions

  1. Using a rubber spatula, press avocados through a sieve into a large bowl. Add sherry and 1/2 cup sugar; stir to combine. In a medium bowl, whip cream with remaining 1/2 cup sugar until soft peaks form. Fold whipped cream into avocado mixture. Divide between 6 meringue shells. Top with 1 or more of the garnishes, if desired.

Meringue Shells:

  1. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper and lightly butter; set aside. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat in medium speed until soft peaks begin to form. Add food coloring. Gradually add granulated sugar, and beat until stiff, but not dry. Slowly add confectioners' sugar, and fold in with a rubber spatula. Transfer meringue mixture to a large pastry bag fitted with a large star tip. Pipe the meringue into 3-inch round disks. Add 2 layers of meringue around the edges to form a shell. Transfer to oven, and bake until dry, 1 1/2 to 2 hours. Remove from oven and carefully remove the meringues from the parchment paper. Transfer to a wire rack to cool.
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