Raspberry Pink Meringues

Two pink meringues filled with a creamy mascarpone cheese and raspberries... just delicious...

Ingredients : (for 10 bites)

- 1/2 lb raspberries (200g)

- pink sugar for decorating

For the meringues :

- 4 egg whites
- 1/2 cup white sugar (125g)

- 1 1/8 cup confectioner sugar (125g)

- a drop of pink food coloring

For the mascarpone cream : 

- 1 container mascarpone cheese

- 2 eggs (separated)

- 4 tbsp confectioner sugar

Prep : 40 min
Cooking : 1h45
Rest : 1h

The meringues : 
Preheat oven 230F (110C)
1) Beat the egg whites using an electric mixer until soft peaks form.  Add the sugar little by little stirring. Mix in the confectioner sugar. Add few drops of coloring food and stir one more time.
2) Cover a baking sheet with parchemin paper and draw small circles (2 inches diameter). Turn the paper over.
Fill a large pastry bag (with a large round tip) with the egg whites and pipe meringue into the circles.
3) Bake for 1h45.
Let totally cool down.

The mascarpone cream : 
In a medium bowl mix the egg yolks with the sugar and mascapone cheese.
In a second bowl beat the egg white until foamy and mix it slowly with the mascarpone cream.

Build it :

1) Using a large pastry bag, spread the cream into 5 meringues letting 1/3 inch free on the side.
2) Cut each raspberry in half and put them all around the mascarpone cream.
The cream must be as high as the raspberries, if not add some more cream.
3) Cover with a second meringue ( like a sandwich)
4) Glue on the top an half raspberry using some cream and sprinkle with pink sugar.

Keep it refrigerate until dessert time !