Meringue Cookies With Raspberry Ganache

5 from 2 votes

These gluten-free a dairy-free Meringue Cookies With Raspberry Ganache will melt in your mouth. Simple recipe, great for beginner bakers.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 118kcal

Preheat the oven to 180°F. 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 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 piping tip and pipe cookies on the prepared baking tray.
Bake meringue cookies in the oven at 180°F for 1 1/2 hr.
Turn off the oven and let them cool completely. Remove cookies from oven when cool and fill with raspberry-inspired 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.

Get all ingredients and tools ready before making this recipe.