Let me introduce you Meringoron! It is macaron and meringue cookie served as one dessert!
Course Dessert
Cuisine French
Prep Time 1 hourhour
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 24desserts
Author Marina of www.everythingmarina.com
Equipment
1 stand mixer or electric hand mixer
2 baking sheet pan
1 rabber spatula
Ingredients
Meringue Cookies
100gregg whites room temperature
170 grgranulated white sugar
30grpowdered sugar sifted
1pinch of salt
White Chocolate Ganache
220 grwhite chocolate 32%-34%
110 grheavy whipping cream
10 grglucose syrup
Macaron shells
48macaron shells
Instructions
How to make Meringue Cookies
Preheat oven to 180oF (85oC). Line the baking tray with a parchment paper or silicon air mat.
In the bowl of stand mixer add egg whites and pinch of salt. Whisk on low speed for a few seconds and then increase speed to medium high.
Add granulated sugar and whisk until stiff picks form (about 8-10 minutes). Then lower speed and add sifted powdered sugar. Whisk again for about 15-20 seconds.
Transfer the meringue into pastry bag with Wilton 1M pipping bag. Pipe cookies on prepared baking tray.
Bake meringue cookies in the preheated oven at 180oF (85oC) for 1 hour 30 minutes. Turn off the oven, do not open door and let cookies to cool completely.
How to make White Chocolate Ganache
Melt white chocolate in the microwave or using double boiler method.
In the small sauce pan warm up heavy whipping cream and glucose syrup. Do not boil!
Pour warm cream mixture in three additions over melted chocolate, stirring after each addition with the help of rubber spatula. You have to do this fast and pressing down the spatula.
Emulsify ganache with hand blender. After that transfer ganache into flat container and cover with the plastic wrap "to contact".
Refrigerate ganache for 8 hours or keep at room temperature until develops a creamy consistency.
How to assemble Macarons with Meringue Cookies
Transfer ganache into pipping bag with round tip.
Pipe ganache on on e flat side of macaron shell and place another shell on top pf the ganache to make a sandwich. Be careful no to smush the delicate shell when assembling macarons.
Pipe ganache on top of filled macaron and top with meringue cookie. Slightly press meringue cookie down. Make sure the cookie placed in the center and not on the side of macaron.
Decorate meringue cookies with mirror glaze pipping gel. Assembled dessert place into airtight container and place into the fridge for 8-12 hours. Macarons need to mature before you can enjoy them.