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Macarons with Meringue Cookies

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Macarons filled with white chocolate ganache and decorated with meringue cookies. This light and beautiful dessert would be perfect for any occasion!

Macarons with Meringue Cookies

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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 stand mixer add egg whites and 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 speed and add sifted powdered sugar. Whisk again for about 15-20 seconds. Transfer the meringue into pastry bag with Wilton 1M pipping bag. Pipe cookies on 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 door and let cookies to 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 you can check here. I have recipes using Italian meringue and French meringue, even how to make macaron shells in the Thermomix. I also have online video lesson how to make macaron shells using No Rest Method.

macaron shells

How to make White Chocolate Ganache

Melt white chocolate in the microwave or using 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 rubber spatula. You have to do this fast and pressing down the spatula. Emulsify ganache with hand blender. After that transfer ganache into flat container and cover with the plastic wrap “to contact”. Refrigerate ganache for 8 hours or keep at room temperature until develops a creamy consistency.

Macarons with Meringue Cookies

How to assemble macarons with Meringue Cookies

When you have baked meringue cookies, macaron shell and stabilized ganache only them you can assemble dessert. Transfer ganache into pipping bag with round tip. Pipe ganache on on e flat side of macaron shell and place another shell on top pf the ganache to make a sandwich. Be careful no to smush the delicate shell when assembling macarons. Pipe ganache on top of filled macaron and top with meringue cookie. Slightly press meringue cookie down. Make sure the cookie placed in the center or on the side of macaron. It depends on how you are placing them in the box. I also decorated meringue cookies with mirror glaze pipping gel. When you look from the top on this dessert it looks like rose with water drops. Assembled dessert place into 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 with meringue cookie, right before placing them in the box or plate.

Macarons with Meringue Cookies

Tips for making Macarons with Meringue Cookies

  • use different pipping tips to make meringue cookies. Like Wilton 1M or Wilton 4B, or even large round pipping 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 desert is great addition to macaron boxes! Check this box I made for Mother’s Day.

Macarons with Meringue Cookies

If you make Macarons and decorate with Meringue Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

Macarons with Meringue Cookies
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5 from 1 vote

Macarons with Meringue Cookies

Let me introduce you Meringoron! It is macaron and meringue cookie served as one dessert! 
Course Dessert
Cuisine French
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 24 desserts
Author Marina of www.everythingmarina.com

Equipment

  • 1 stand mixer or electric hand mixer
  • 2 baking sheet pan
  • 1 rabber spatula

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

  • 48 macaron shells

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 stand mixer add egg whites and 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 speed and add sifted powdered sugar. Whisk again for about 15-20 seconds.
  • Transfer the meringue into pastry bag with Wilton 1M pipping bag. Pipe cookies on 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 door and let cookies to cool completely. 

How to make White Chocolate Ganache

  • Melt white chocolate in the microwave or using 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 rubber spatula. You have to do this fast and pressing down the spatula.
  • Emulsify ganache with hand blender. After that transfer ganache into flat container and cover with the plastic wrap "to contact".
  • Refrigerate ganache for 8 hours or keep at room temperature until develops a creamy consistency. 

How to assemble Macarons with Meringue Cookies

  • Transfer ganache into pipping bag with round tip.
  • Pipe ganache on on e flat side of macaron shell and place another shell on top pf the ganache to make a sandwich. Be careful no to smush the delicate shell when assembling macarons.
  • Pipe ganache on top of filled macaron and top with meringue cookie. Slightly press meringue cookie down. Make sure the cookie placed in the center and not on the side of macaron.
  • Decorate meringue cookies with mirror glaze pipping gel. Assembled dessert place into airtight container and place into the fridge for 8-12 hours. Macarons need to mature before you can enjoy them. 

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