Raspberry Mille Feuille with Raspberry Coulis, Meringue Kisses and Pistachios by @jadechin

Method

Meringue Kisses 

1. Preheat oven to 90ºC.
2. Place the egg whites in a large, clean mixing bowl with salt.
3. Whip the whites on medium speed until foamy and just beginning to turn white.
4. While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).
5. When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
6. Stir in the vanilla extract.
7. Transfer the meringue to a clean piping bag fitted with a French star tip, and pipe 1-inch diameter kisses onto a parchment-lined baking sheet.
8. Bake the meringues for 2 to 2½ hours, or until light and crisp (do not brown).
9. Keep aside in an airtight container. 

Raspberry Coulis 

1. Combine ½ punnet of raspberries, 2 tsp sugar, water and lemon juice in a saucepan over medium heat.
2. Cook and stir until raspberries break down, sugar dissolves, and sauce is heated through – around 5 minutes.
3. Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
4. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled.  

Puff Pastry 

1. Preheat oven to 200ºC.
2. Line baking tray with baking paper
3. Cut pastry into 3 long rectangles.
4. Place on tray and dust generously with icing mixture.
5. Bake for 12 minutes or until pastry is golden.
6. Remove and leave to cool on a wire rack.

Assembling the Mille Feuille 

1. Just before serving, pipe a layer of whipped cream over the puff pastry and add a border of raspberries around the outer edges.
2. Top another layer of puff pastry and repeat with the whipped cream and raspberries.
3. Finish with a top layer of puff pastry.
4. Pipe one last layer of whipped cream and drizzle with raspberry coulis.
5. Decorate with leftover raspberries and meringue kisses.
6. Finish with dusting more icing sugar and sprinkles of chopped pistachios.
7. Serve immediately.

Credit: @jadechin