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Maple Mousse in Meringue Shells on a white plate

Maple Mousse in a Meringue Shell

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A twist on the classic pavlova, this Maple Mousse in a Meringue Shell is both elegant and delicious! Try a chocolate version, too.
These out of the ordinary mini Maple Pavlovas is an exquisite dessert with a fall flavor profile.
Maple Mousse in Meringue Shells on a white plate

Maple Mousse Recipe

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at

Chocolate Mousse in Meringue Shells on a white platter

Mini Maple Pavlovas

Well, this was definitely a challenge!  I so wanted to make a gorgeous chocolate cup for my mousse, but once again my imagination out-shined my ability…you’ll see what I mean if you check out some of the fabulous cups on The Daring Kitchen website. I moved on to my second idea…and one I had been successful with: a mini pavlova shell.  I used Nigella’s recipe and piped 3 1/2 inch shells…by the time I’d reached the 8th shell, I’d gotten the technique down…whew!  Besides maple mousse, which drew groans from the male portion of the household, I whipped up some chocolate mousse (I know no one who reads my blog is surprised at a chocolate component in any of my desserts!).  Mousse was a perfect way to use up the egg yolks leftover from the meringue recipe.

Overhead view of Chocolate  Mousse in a Meringue Shell

I used Evelyne’s Maple Mousse recipe…and topped those shells with toffee shards inspired by Felice of All That’s Left are the Crumbs.  I quartered the recipe…and this may have resulted in a gloppier mousse.  Katie adored this version, though…she even ate the shards!  The guys all raved about the chocolate filled shells…and I thought they were both outstanding.  Wonderful challenge, Evelyne!  Thank you!


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Maple and Chocolate Mousse in Meringue Shells!

Maple Mousse in a Meringue Shell

A luscious maple mousse recipe

  • Author: My friend Evelyne
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Boiling, Melting, Mixing
  • Cuisine: American


  • 1 cup pure maple syrup
  • 4 egg yolks
  • 1 package (7 grams/1 tablespoon) unflavored gelatin
  • 1 1/2 cups heavy whipping cream


  1. Bring maple syrup to a boil (I used a pyrex measuring cup to do this in the microwave).
  2. In a large bowl, whisk yolks and temper with a small amount of maple syrup, while continuing to whisk. Add the rest of the maple syrup to the warmed yolks and whisk to combine.
  3. Measure 1/4 cup of the whipping cream and place in a small bowl. Sprinkle with gelatin and allow to sit for 5 minutes. Heat gelatin mixture gently in the microwave to help dissolve the gelatin (alternatively, you can set the bowl in simmering water to heat).
  4. Whisk this gelatin mixture into the maple syrup mixture. Set aside. Whisk every 15 minutes or so over the next hour till the mixture has the consistency of unbeaten egg whites.
  5. Whip remaining cream. Stir about a quarter of the whipped cream into the maple syrup mixture. Then fold in the remaining whipped cream. Refrigerate for at least an hour before filling your shells.


Use leftover egg whites to make a meringue. Pipe into shells and bake.

Here is a recipe for meringue shells for mini pavlovas.



Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Maple Mousse in a Meringue Shell

Chocolate Mousse

A dreamy chocolate mousse recipe adapted from Gourmet

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Mixing, Simmering, Melting, Whipping
  • Cuisine: American, Australian


  • 2 cups heavy cream
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 7 ounces good quality semi-sweet chocolate, chopped (may use bitter-sweet if desired)


  1. Heat 3/4 cup of the cream in a saucepan till hot. Whisk together egg yolks, sugar and a pinch of salt. Add the hot cream to yolk mixture starting with just a small amount to slowly warm the eggs, whisking constantly till all is added. Return mixture to saucepan and heat till thermometer reads 160ΒΊ. The mixture should thicken but not boil. Strain through fine mesh sieve. Stir in vanilla.
  2. Melt chocolate in the microwave, using 30-second increments, stirring between, till smooth and melted. Whisk chocolate into custard till well mixed, then cool to room temperature.
  3. Beat the remaining 1 1/4 cups cream to stiff peaks. Whisk about a quarter of the cream into the custard, then fold the remaining cream in thoroughly but gently. Spoon mousse into shells and allow to chill at least 6 hours. Garnish with whipped cream and berries, if desired.


This recipe will be featured on Maple Syrup World.  If you’re a fan of maple flavoring, please check out their recipe section.

This is also linked to Sweets for a Saturday~

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

38 comments on “Maple Mousse in a Meringue Shell”

  1. What great creativity. It’s almost like a pavlova but so much better.

  2. I’ve always been hesitant to make (and eat) meringue. I don’t know why, but I’m always surprised by the texture because it looks one way but feels another. Tricky, tricky dessert! Your nests look great!

  3. They look beautiful! Both flavors sound insanely good.

  4. This looks and sounds super yum~ I love the thick chocolate mousse in that meringue just so elegant! You always make the most beautifully created desserts!

  5. loved both versions..and those pavlovas look perfect!the shards added such an elegant touch..
    I have never made pavlova before..yours are really tempting..will have to try them soon..
    thank you for visiting my blog

  6. This sounds like a triple win with meringues, maple and toffee!

  7. Super like!!! Great job with the meringue shells and mousse!!
    I missed this months challenge coz of my exam!!
    But having a fun time looking at such wonderfully done edible shells by all daring bakers!!

  8. These are beautiful, and I bet they taste great, too! Definitely a fun challenge… you rocked it!

  9. So neat and beautiful! I love the toffee shards, looks so professional. Thanks for visiting mine :o)

  10. I’m impressed. This looks so elegant and would be perfect for an anniversary dessert. I’m going to have to try this. Yummy!

  11. What a beautifully design meringue cup. Love the filling.

  12. The toffee shards were a great addition. I like the color they add the the meringue cup and maple mousse combination.

  13. Can I tell you how much I love making meringues? It’s such a weird confession I know, but I really enjoy making them and I think they add a touch of class to the I have never piped one out though – you know I can’t pipe worth a darn. Maybe I just need a bit of practice. I loved how these turned out. My family probably would have groaned for chocolate too πŸ™‚ I have a fun recipe with meringues coming up tomorrow.

  14. Is to die for. I love this meringue shell look amazing, love them!! gloria

  15. What a fabulous idea for an edible container. Love it. The mousses sound incredible!

  16. Lizzy, your mousse looks incredible! What a creative and delicious idea. Thanks for sharing!

  17. Lizzy Im so glad I found your blog!! Thanks for your sweet comment on mine : ) This mousse looks delicious!

  18. Oh my god! This looks so good! I love the idea… I will try this πŸ™‚

  19. Chocolate cups are overdone πŸ™‚ Your meringue shells are much more unique, and add a lovely texture too! Very well done!

  20. the way you presented this mouse is splendid! i would never have thought of using meringue to make a shell. very smart πŸ˜€

    -Abeer @

  21. Your mousse in meringue shells looks so beautiful!I’ll have the plate with 3 πŸ˜€

  22. Liz, this is a work of art! Gorgeous clouds of heavenly sweetness!

  23. What a beautiful idea…they look so delicious and very elegant πŸ™‚

  24. What gorgeous desserts. They both look and sound delicious and that maple mousse is especially delightful. You did a great job with the challenge. I hope you have a wonderful day. Blessings…Mary

  25. Such creative presentations and I bet they all taste as gorgeous as they look!

  26. wow genius to add a mousse to meringue looks amazing

  27. So pretty!!!! I have never eaten maple mousse, yet I LOVE maple syrup: I will absolutely have to try these! Brava as usual Lizzy! πŸ™‚

  28. Beautiful! Love the idea of the mousse served in the meringue!!

  29. I think your pavlova look fabulous. Hmm would be cool to do one filled half maple half chocolate mousse. great job. Evelyne

  30. These look so pretty. I had the same idea! πŸ™‚

  31. Liz, I love your edible shell! Meringue was a great idea and yours look fabulous!

  32. Thanks, everyone! This was one delicious challenge πŸ™‚

  33. you did such a wonderful job Lizzy, love the meringue baskets. and the chocolate mousse, mmm, delicious

  34. Those are three of my favorite M words: maple, mousse, and meringue :-). I’ve been away for a few days and you’ve been cooking up a storm. All the recipes I just looked at sound terrific, Lizzy!

  35. Nicely decorate. Looks attractive & tempting. I would like to taste after see the pics of your recipe.

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