Macarons with Meringue Cookies
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Macarons with Meringue Cookies filled with white chocolate ganache. This light and beautiful dessert would be perfect for any occasion! They are a great way to decorate any macaron box.
How to make Meringue Cookies
Preheat oven to 180oF (85oC). Line the baking tray with a parchment paper or silicon air mat. In the bowl of a stand mixer, add egg whites and a pinch of salt. Whisk on low speed for a few seconds and then increase speed to medium-high. Add granulated sugar and whisk until stiff picks form (about 8-10 minutes). Then, lower the speed and add sifted powdered sugar. Whisk again for about 15-20 seconds. Transfer the meringue into a pastry bag with a Wilton 1M piping bag. Pipe cookies on a prepared baking tray. Bake meringue cookies in the preheated oven at 180oF (85oC) for 1 hour 30 minutes. Turn off the oven, do not open the door, and let the cookies cool completely.
Tip from Marina: you can also use Wilton 4B pipping tip for meringue cookies.
How to make Macarons
How to make macaron shells: I used a basic French Meringue recipe. I have recipes using Italian Meringue and macaron shells made in the Thermomix. I also have an online video lesson on how to make macaron shells using the No Rest Method.
How to make White Chocolate Ganache
Melt white chocolate in the microwave or using the double boiler method. In the small saucepan, warm up heavy whipping cream and glucose syrup. Do not boil! Pour warm cream mixture in three additions over melted chocolate, stirring after each addition with the help of a rubber spatula. You have to do this fast and by pressing down the spatula. Emulsify the ganache with an immersion blender. After that, transfer the ganache into a flat container and cover it with plastic wrap “to contact.” Refrigerate the ganache for 8 hours or keep it at room temperature until it develops a creamy consistency. You can also use Milk Chocolate or Dark Chocolate ganache to fill macarons.
How to assemble macarons with Meringue Cookies
When you have baked meringue cookies, macaron shells, and stabilized ganache, only then can you assemble the dessert. Transfer the ganache into a pastry bag with a round tip. Pipe ganache on the flat side of the macaron shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons. Pipe ganache on top of filled macaron and top with a meringue cookie. Slightly press the meringue cookie down. Make sure the cookie is placed in the center or on the side of the macaron. It depends on how you are placing them in the box. I also decorated meringue cookies with mirror glaze piping gel. When you look from the top of this dessert, it looks like a rose with water drops. Assembled dessert place into an airtight container and place into the fridge for 8-12 hours. Macarons need to mature before you can enjoy them.
Tip from Marina: you can mature macarons first and then decorate them with meringue cookies, right before placing them in the box or plate.
Expert Tips
- Use different piping tips to make meringue cookies. Like Wilton 1M or Wilton 4B, or even a large round piping tip will work great.
- You can mature macarons first and then add meringue cookies before serving dessert.
- Add any extract to the meringue cookies before baking. I would not recommend vanilla extract as cookies may get lightly brown. Check Amoretti clear extract, they work great.
- Add food coloring to the meringue cookies before baking.
- To attach meringue cookies to macarons, you can use ganache, melted chocolate, or caramel. Anything edible that will hold meringue cookie.
- This dessert is a great addition to macaron boxes! Check this box I made for Mother’s Day.
Recipe FAQs
Store filled macarons in an air-tight container for 2-3 days in the fridge.
You can freeze these macarons without out meringue cookie on top. Decorate macarons after defrosting.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
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Recipe
Macarons with Meringue Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
- 1 rabber spatula
- 1 immersion blender
Ingredients
Meringue Cookies
- 100 gr egg whites room temperature
- 170 gr granulated white sugar
- 30 gr powdered sugar sifted
- 1 pinch of salt
White Chocolate Ganache
- 220 gr white chocolate 32%-34%
- 110 gr heavy whipping cream
- 10 gr glucose syrup
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Meringue Cookies
- Preheat oven to 180oF (85oC). Line the baking tray with a parchment paper or silicon air mat.
- In the bowl of a stand mixer, add egg whites and a pinch of salt. Whisk on low speed for a few seconds and then increase speed to medium-high.
- Add granulated sugar and whisk until stiff picks form (about 8-10 minutes). Then, lower the speed and add sifted powdered sugar. Whisk again for about 15-20 seconds.
- Transfer the meringue into a pastry bag with a Wilton 1M pipping bag. Pipe cookies on a prepared baking tray.
- Bake meringue cookies in the preheated oven at 180oF (85oC) for 1 hour 30 minutes. Turn off the oven, do not open the door, and let the cookies cool completely.
How to make White Chocolate Ganache
- Melt white chocolate in the microwave or use the double boiler method.
- In the small sauce pan, warm up heavy whipping cream and glucose syrup. Do not boil!
- Pour warm cream mixture in three additions over melted chocolate, stirring after each addition with the help of a rubber spatula. You have to do this fast and press down the spatula.
- Emulsify ganache with a hand blender. After that, transfer the ganache into a flat container and cover it with plastic wrap "to contact."
- Refrigerate the ganache for 8 hours or keep it at room temperature until it develops a creamy consistency.
How to make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add pink food coloring. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer macaronage into a pastry bag with a round pastry tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
How to assemble Macarons with Meringue Cookies
- Transfer the ganache into a pipping bag with a round tip.
- Pipe ganache on the flat side of the macaron shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons.
- Pipe ganache on top of filled macaron and top with a meringue cookie. Slightly press the meringue cookie down. Make sure the cookie is placed in the center and not on the side of the macaron.
- Decorate meringue cookies with mirror glaze piping gel. Assembled dessert place into an airtight container and placed into the fridge for 8-12 hours. Macarons need to mature before you can enjoy them.