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.

meringue cookies shaped as rosettes on the table.

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 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 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 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. 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 “contact”. 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!

meringue cookies shaped as rosettes.

Recipe FAQs

Why did meringue cookies turn brown?

The oven temperature was higher than suggested in the recipe. I recommend using an oven thermometer as every oven is different.

How to store meringue cookies?

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.

Can I make meringue cookies in advance?

Absolutely, make meringue cookies up to 2 weeks in advance and keep them in a dry place in an airtight container before assembling.

meringue cookies shaped as rosettes in the red bowl.

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 Card

meringue cookies with raspberry ganache

Meringue Cookies With Raspberry Ganache

Marina
These gluten-free a dairy-free Meringue Cookies With Raspberry Ganache will melt in your mouth. Simple recipe, great for beginner bakers.
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies
Calories 118 kcal

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. 
  • 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 180oF for 1 1/2 hr.
  • Turn off the oven and let them cool completely.  Remove cookies from oven when cool and fill with raspberry inspiration whipped ganache. 

How to make Raspberry Inspiration Whipped Ganache

  • Heat the raspberry puree and glucose syrup. 
  • Gradually combine the hot mixture with the melted raspberry inspiration Valrhona chocolate. 
  • Emulsify with blender. 
  • Add cold heavy cream. Mix again.
  • Cover with plastic wrap to “contact” and leave to set in the refrigerator for 12 hours. 
  • Whip the cooled ganache briefly at low speed with an electric mixer until firm. Be careful, do not overbeat. 

Notes

Get all ingredients and tools ready before making this recipe. 

Nutrition

Serving: 1cookieCalories: 118kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 18mgPotassium: 44mgFiber: 0.2gSugar: 14gVitamin A: 156IUVitamin C: 1mgCalcium: 24mgIron: 0.1mg
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