Meringue Cookies With Raspberry Ganache
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These Meringue Cookies with raspberry Valrhona Inspiration Whipped Ganache will melt in your mouth. They are very light and gluten-free. The secret ingredient here is Raspberry Inspiration Valrhona chocolate. Simple recipe, great for beginner bakers.

Why You’ll Love This Recipe
- These Meringue Cookies are so delicious and will be perfect for any occasion!
- Cookies are gluten and dairy-free.
- Great for serving with fresh berries, like my Pavlova or Syrniki.
Ingredients note
- egg whites room temperature
- granulated sugar
- powdered sugar
- pinch of salt
- raspberry puree
- Raspberry Inspiration Valrhona Chocolate
- glucose syrup
- heavy cream
How to make this recipe
- bake meringue cookies. This could be done a few days ahead.
- prepare raspberry ganache.
- assemble cookies.
Preheat the oven to 180oF and line the baking tray with a silicone mat or parchment paper. Whisk the egg whites with a pinch of salt, gradually increasing the speed of the mixer and adding granulated sugar until stiff peaks form (about 8-10 min). Then, put the mixer at low speed and add sifted powdered sugar. Whisk again for about a minute. After that, transfer the meringue to a pastry bag with a Wilton 1M pipping tip and pipe cookies on the prepared baking tray. Bake meringue cookies in the oven at 180oF for 1 1/2 hours.
Tip from Marina: if you donโt know your oven temperature well, prop the door open slightly with a wooden spoon while baking.
Turn off the oven and let them cool completely. Remove cookies from oven and fill with raspberry inspiration whipped ganache.
How to make Ganache
In the small saucepan, heat the raspberry puree and glucose syrup. Gradually combine the hot mixture with the melted raspberry inspiration Valrhona chocolate. Very important is to emulsify the mixture with the hand blender. The ganache will be smooth and shiny. Add cold heavy cream and mix again. Transfer the ganache into a flat container and cover it with plastic wrap to โcontact.โ Leave the ganache to set in the refrigerator for 12 hours.
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How to Assemble
When you are ready to assemble cookies, whip the cooled ganache briefly at low speed with an electric mixer (or hand mixer) for a few seconds until firm. Be careful, do not overbeat. After that, transfer to a pastry bag with Wilton 4B pipping tip and pipe on half of the meringue shells. Top each meringue cookie with another shell and press together gently. They are ready to serve! Enjoy!
Recipe FAQs
The oven temperature was higher than suggested in the recipe. I recommend using an oven thermometer as every oven is different.
Store filled meringue cookies in an air-tight container in the refrigerator for up to 48 hours. I would not recommend freezing assembled meringue cookies. They taste much better when freshly made.
Absolutely, make meringue cookies up to 2 weeks in advance and keep them in a dry place in an airtight container before assembling.
More Recipes You’ll Love
If you make these Meringue Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Meringue Cookies With Raspberry Ganache
Equipment
- 1 stand mixer or electric hand mixer
- 1 pipping bag
- 1 Wilton 1M pipping tip
Ingredients
Meringue Cookies
- 100 gr egg whites
- 170 gr granulated sugar
- 30 gr powdered sugar
- 1 gr salt
Raspberry Inspiration Whipped Ganache
- 200 gr Raspberry Inspiration Valrhona Chocolate
- 50 gr raspberry puree
- 10 gr glucose syrup
- 250 gr heavy cream
Instructions
How to make Meringue Cookies
- Preheat the oven to 180oF. Line the baking tray with a silicone mat or parchment paper.
- Whisk the egg whites with pinch of salt, gradually increasing the speed of the mixer and adding granulated sugar, until stiff peaks form (about 8-10 min). Then put mixer at low speed and add sifted powdered sugar. Whisk again for about a minute.ย
- Transfer the meringue to a pastry bag with Wilton 1M pipping tip and pipe cookies on the prepared baking tray.ย
- Bake meringue cookies in the oven at 180oF for 1 1/2 hr.
- Turn off the oven and let them cool completely.ย ย Remove cookies from oven when cool and fill with raspberry inspiration whipped ganache.ย
How to make Raspberry Inspiration Whipped Ganache
- Heat the raspberry puree and glucose syrup.ย
- Gradually combine the hot mixture with the melted raspberry inspiration Valrhona chocolate.ย
- Emulsify with blender.ย
- Add cold heavy cream.ย Mix again.
- Cover with plastic wrap to โcontactโ and leave to set in the refrigerator for 12 hours.ย
- Whip the cooled ganache briefly at low speed with an electric mixer until firm. Be careful, do not overbeat.ย