Meringue cookies with raspberry ganache
Meringue cookies with raspberry ganache are easy to make. The secret ingredient here is Raspberry Inspiration Valrhona chocolate.
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Ingredients for meringue cookies:
- egg whites
- granulated sugar
- powdered sugar
- pinch of salt
Ingredients for raspberry inspiration whipped ganache:
- raspberry inspiration Valrhona chocolate
- raspberry puree
- glucose syrup
- heavy cream
How to make meringue cookies:
Preheat the oven to 180F 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 180F 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.
Meringue cookies can be store in air-tight container up to 2 weeks at the room temperature.
How to make raspberry inspiration whipped ganache:
First, heat the raspberry puree and glucose syrup.
Gradually combine the hot mixture with the melted raspberry inspiration Valrhona chocolate.
Very important is to emulsify with blender. Ganache will be smooth and shiny.
Add cold heavy cream and mix again.
Next, 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.
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 Meringue cookies?
Store in the air-tight container in the refrigerator for up to 48 hr.
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 other recipes you may like:
- Coconut macarons
- Raspberry mousse cups
- Pavlova recipe
- Meringue roulade
- No bake cheesecake in a jar
- Cream cheese whipped cream
Meringue Cookies with raspberry ganache
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Meringue
- 100 gr egg whites
- 170 gr granulated sugar
- 30 gr powdered sugar
- pinch of salt
Raspberry Inspiration Whipped Ganache
- 200 gr Raspberry Inspiration Valrhona Chocolate
- 50 gr raspberry puree
- 10 gr glucose syrup
- 250 gr heavy cream
Instructions
Meringue Cookies
- Preheat the oven to 180F. 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 180F 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.
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.