Macarons with Meringue Cookies

5 from 1 vote

Macarons filled with white chocolate ganache and decorated with meringue cookies. Light and beautiful dessert that is perfect for any occasion!

Prep Time1

Cook Time1 30

Total Time2 30

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: cookies

Calories: 138kcal

Preheat oven to 180°F (85 °C). Line the baking tray with a parchment paper or a silicone air mat.
In the bowl of a stand mixer, add egg whites and a 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 peaks form (about 8-10 minutes). Then, lower the speed and add sifted powdered sugar. Whisk again for about 15-20 seconds.
Transfer the meringue into a pastry bag with a Wilton 1M piping bag. Pipe cookies on a prepared baking tray.
Bake meringue cookies in the preheated oven at 180°F (85 °C) for 1 hour and 30 minutes. Turn off the oven, do not open the door, and let the cookies cool completely.

Melt white chocolate in the microwave or use the double-boiler method.
In the small saucepan, warm up heavy whipping cream and glucose syrup. Do not boil!
Pour the warm cream mixture in three additions over the melted chocolate, stirring after each addition with the help of a rubber spatula. You have to do this fast and press down the spatula.
Emulsify ganache with a hand blender. After that, transfer the ganache into a flat container and cover it with plastic wrap "to contact."
Refrigerate the ganache for 8 hours or keep it at room temperature until it develops a creamy consistency.

In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add pink food coloring. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
Add dry ingredients to the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
Transfer macaronage into a pastry bag with a round pastry tip.
Pipe macaron shells on the baking mat.
Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134°C) -300°F (150 °C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with shells of similar sizes.

Transfer the ganache into a piping bag with a round tip.
Pipe ganache on the flat side of the macaron shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons.
Pipe ganache on top of a filled macaron and top with a meringue cookie. Slightly press the meringue cookie down. Make sure the cookie is placed in the center and not on the side of the macaron.
Decorate meringue cookies with mirror glaze piping gel. Assemble the dessert, place it into an airtight container, and place it into the fridge for 8-12 hours. Macarons need to mature before you can enjoy them.

Get all ingredients and tools ready before baking.

Use different piping tips to make meringue cookies.