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Meringoron is macaron and meringue cookie served as one dessert. I made this dessert with one macaron shell on the bottom and meringue cookie shaped as rose on top. Meringoron filled with mascarpone whipped ganache and raspberry confit in the center.

Meringoron (macaron and meringue cookie)

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bake large macaron shells. For recipes and instructions how to make macaron shells you can check here. I also have online video lesson how to make macaron shells using NO REST method.
make meringue cookies
prepare mascarpone whipped ganache
make raspberry confit
assemble meringoron

How to make meringue cookies

In the bowl of stand mixer add egg whites and pinch of salt. Whip on low speed for as few seconds. Change 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 pipping bag with Wilton 104 pipping tip. Turn 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 180^oF (85^oC) for 1hour and 30 minutes. Turn oven off the oven and let cookies to cool completely in the oven. Do not open door!

How to make raspberry confit

In the small saucepan warm up raspberry puree. Meanwhile, in another the small cup or bowl mix granulated sugar and Pectin NH. Slowly drizzle sugar mixture into raspberry puree, mixing with the whisk all the time. Wait until mixture start boiling. Boil for a few minutes. Turn off the heat, add pinch of citric acid and mix with the whisk, make sure all is combined. Fill 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 1 and pour over white chocolate. Wait 1-2 minutes and mix with the spatula. Add cold heavy cream 2 and emulsify with hand blender. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Refrigerate ganache for 8-12 hours.

In the bowl of stand mixer add cold mascarpone cream and whip for a few seconds. Make sure all cream is smooth and no clumps left. Slowly add white chocolate ganache that being in the fridge. Whip cream until all combined. Do not over whip. As soon as cream is holding shape it is good for piping. Transfer mascarpone whipped cream into piping bag with round tip and refrigerate until use.

How to assemble Meringoron (macaron with meringue cookie)

Remove meringue cookie from the silicon cavity mold and fill with mascarpone whipped ganache. Place Raspberry confit in the center and cover with more mascarpone ganache. Take macaron shell and pipe mascarpone whipped cream on flat side of the shell. Place filled meringue cookie on top of macaron shell. Decorate with mirror glaze gel.

How to store

Store assembled Meringoron in the air-tight container in the fridge for 72 hours. They always taste better as they fresh made. I would not recommend to freeze this desserts. Meringue cookie will become soggy and wet.

Tips for making Meringoron (macaron and meringue cookie)

use can use any other cream or fillings to fill meringue cookie. Simple whipped cream will work great. Check Cream cheese whipped cream or Strawberry Buttercream.
this is 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.

If you make this Meringoron (macaron and meringue cookie) dessert, please tag me on social media and make sure to leave rating down below. I would love to see your creations! Check also other recipes:

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