Difficulty: Easy
Place the egg whites in a clean bowl with a pinch of salt. Whisk until stiff peaks form, gradually adding the powdered sugar while beating to achieve a firm meringue.
Divide the raspberry coulis evenly among four dessert cups.
Using two tablespoons, shape the meringue into quenelles and arrange them on a flat microwave-safe plate without touching. Microwave on maximum power for 30 seconds. Let rest for 1 minute, then gently place the poached meringues onto the coulis in the cups.
Refrigerate until ready to serve. Just before serving, decorate the meringues with a drizzle of light caramel, fresh raspberries, and mint leaves.
Chef Hubert's Tip: This modern microwave method delivers classic French oeufs à la neige with a vibrant raspberry twist—light, airy, and effortlessly impressive.
