Meringue Cookies with Raspberry Ganache
Easy meringue cookies with raspberry inspiration whipped ganache will melt in your mouth.
Servings 24 cookies
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
- 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
How to make 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.
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.