Raspberry Macaroon Mousse

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 packages (10 ounces each) frozen raspberries
  • 2 egg whites

Method

  1. Drain the raspberries and place them in the container of an electric blender. Blend on high speed, then strain through a sieve lined with cheesecloth.

  2. In a mixing bowl beat the egg whites until stiff, gradually adding the sugar while beating.

  3. Fold the raspberries into the whipped cream, then fold in the egg whites. Pour into a mold or a