Meringoron (macaron and meringue cookie)
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Meringoron is macaron, and meringue cookies are served as one dessert. I made this dessert with one macaron shell on the bottom and a meringue cookie shaped like a rose on top. Meringoron filled with mascarpone whipped ganache and raspberry confit in the center.
How to make this recipe
- Bake large macaron shells. I used my basic French Meringue recipe. I also have an online video lesson on how to make macaron shells using the NO REST method.
- Make meringue cookies.
- Prepare mascarpone whipped ganache.
- Make raspberry confit.
- Assemble meringoron.
How to make meringue cookies
In the bowl of a stand mixer, add egg whites and a pinch of salt. Whip on low speed for a few seconds. Change the speed to medium-high and add granulated sugar. Whip for 8-10 minutes or until stiff picks form. Add sifted powdered sugar and whip again for a few seconds until all combined. Transfer meringue into a pastry bag with a Wilton 104 pipping tip. Turn the silicon mold upside down and pipe rose on each cavity, as you see below.
Tip from Marina: I had to cut silicon mold to make it easy to pipe meringue.
Bake meringue cookies in the preheated oven at 180oF (85oC) for 1 hour and 30 minutes. Turn the oven off and let the cookies cool completely in the oven. Do not open the door!
How to make raspberry confit
In the small saucepan warm up raspberry puree. Meanwhile, in another, small cup or bowl mix granulated sugar and Pectin NH. Slowly drizzle the sugar mixture into a raspberry puree, mixing with the whisk all the time. Wait until the mixture starts boiling. Boil for a few minutes. Turn off the heat, add a pinch of citric acid, and mix with the whisk, making sure all is combined. Fill a small silicon cavity with the confit and place in the fridge until use.
How to make Mascarpone Whipped Ganache
In the small saucepan, warm up heavy cream and pour over white chocolate. Wait 1-2 minutes and mix with the spatula. Add cold heavy cream two and emulsify with a hand blender. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Refrigerate ganache for 8-12 hours.
In the bowl of a stand mixer, add cold mascarpone cream and whip for a few seconds. Make sure all cream is smooth and no clumps left. Slowly add the white chocolate ganache that is in the fridge. Whip cream until all combined. Do not overwork. As soon as the cream is holding shape, it is good for piping. Transfer mascarpone whipped cream into a pastry bag with a round tip and refrigerate until used.
How to assemble
Remove the meringue cookie from the silicon cavity mold and fill it with mascarpone whipped ganache. Place Raspberry confit in the center and cover with more mascarpone ganache. Take a macaron shell and pipe mascarpone whipped cream on the flat side of the shell. Place the filled meringue cookie on top of the macaron shell. Decorate with mirror glaze gel.
Expert Tips
- Use can use any other cream or fillings to fill the meringue cookie. Simple whipped cream will work great. Check Cream cheese whipped cream or Strawberry Buttercream.
- This is the perfect dessert to make ahead of time and assemble a few hours before serving.
- You can add food coloring to the meringue and make this dessert more fun.
- Experiment with the different sizes and shapes for this dessert.
Recipe FAQs
Store assembled Meringoron in an air-tight container in the fridge for 72 hours. They always taste better as they are freshly made. I would not recommend freezing this dessert. Meringue cookies will become soggy and wet.
This happens if the batter is overmixed. Check the consistency of the batter every 2-3 folds. OVerwmixed batter flows off the spatula very fast.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
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Recipe
Meringoron (macaron and meringue cookie)
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 rubber spatula
- 1 pastry bag
- 1 pipping tip Wilton 104
- 2 silicone cavity mold (big and small)
Ingredients
Meringue Cookies
- 100 gr egg whites room temperature
- 170 gr white granulated sugar
- 30 gr powdered sugar sifted
- 1 pinch of salt
Raspberry Confit
- 200 gr raspberry puree
- 50 gr white granulated sugar
- 5 gr pectin NH
- 2 gr citric acid
Mascarpone Whipped Ganache
- 100 gr heavy cream 1
- 200 gr white chocolate
- 100 gr heavy cream 2 cold
- 100 gr mascarpone cream
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
- In the bowl of a stand mixer, add egg whites and a pinch of salt.
- Whip on low speed for as few seconds.
- Change the speed to medium-high and add granulated sugar. Whip for 8-10 minutes or until stiff picks form.
- Add sifted powdered sugar and whip again for a few seconds until all combined.
- Transfer meringue into a pastry bag with a Wilton 104 pipping tip.
- Flip the silicon mold upside down, and the pipe rose on each cavity.
How to make Raspberry Confit
- In the small saucepan, warm up raspberry puree.
- Meanwhile, in another small cup or bowl, mix granulated sugar and Pectin NH.
- Slowly drizzle the sugar mixture into raspberry puree, mixing with the whisk all the time.
- Wait until the mixture starts boiling. Boil for a few minutes. Turn off the heat, add a pinch of citric acid, and mix with the whisk, making sure all is combined.
- Fill a small silicon cavity with the confit and place it in the fridge until use.
How to make Mascarpone Whipped Ganache
- In the small saucepan, warm up heavy cream and pour over white chocolate. Wait 1-2 minutes and mix with the spatula.
- Add cold heavy cream two and emulsify with an immersion blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact." Refrigerate ganache for 8-12 hours.
- In the bowl of a stand mixer, add cold mascarpone cream and whip for a few seconds. Make sure all cream is smooth and no clumps left.
- Slowly add the white chocolate ganache that has been in the fridge. Whip cream until all combined. Do not overwork. As soon as the cream is holding shape, it is good for piping.
- Transfer mascarpone whipped cream into a pastry bag with a round tip and refrigerate until used.
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 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 tip.
- Pipe macaron shells on the baking mat. Make sure the size of macaron shells is the sam was the meringue cookies.
- 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 275oF (134oC) -300oF (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 Meringoron (macaron and meringue cookies)
- Remove the meringue cookie from the silicon cavity mold and fill it with mascarpone whipped ganache.
- Place Raspberry confit in the center and cover with more mascarpone ganache.
- Take a macaron shell and pipe mascarpone whipped cream on the flat side of the shell. Place the filled meringue cookie on top of the macaron shell.
- Decorate meringoron with mirror glaze gel.