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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 skills baker.

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How to make Meringue Cookies with Raspberry Ganache

bake meringue cookies. This could be done a few days ahead.
prepare raspberry ganache.
assemble cookies.

Ingredients you’ll need

egg whites room temperature
granulated sugar
powdered sugar
pinch of salt

Ingredients for Raspberry Inspiration Whipped Ganache

raspberry inspiration Valrhona chocolate
raspberry puree
glucose syrup
heavy cream

Preheat the oven to 180^oF and 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.

After that, transfer the meringue to a pastry bag with Wilton 1M pipping tip and pipe cookies on the prepared baking tray. Bake meringue cookies in the oven at 180^oF for 1 1/2 hour.

Tip from Marina: if you don’t 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 Raspberry Inspiration Valrhona Whipped Ganache

In the small sauce pan heat the raspberry puree and glucose syrup.

Gradually combine the hot mixture with the melted raspberry inspiration Valrhona chocolate.

Very important is to emulsify mixture with the hand blender. Ganache will be smooth and shiny.

Add cold heavy cream and mix again.

Transfer ganache into flat container and cover with the plastic wrap to “contact”. Leave ganache to set in the refrigerator for 12 hours.

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 cookies with another shell and press together gently.

They are ready to serve! Enjoy!

How to store

Store in the air-tight container in the refrigerator for up to 48 hours. I would not recommend to freeze assembled meringue cookies. They taste mush better when fresh made.

These meringue cookies with raspberry ganache are so delicious and will be perfect for any occasion!

If you make these meringue cookies, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes you may like:

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