Baked meringue cookies have a crispy exterior shell, a slightly chewy middle, and a subtle sweetness making them the perfect melt-in-your-mouth goodness.
There may not be as much popularity in the United States for meringue cookies as there is for chocolate chip cookies, but I bet you can’t stop at just one.
In addition, these are not your ordinary plain meringue cookies, but a unique recipe enriched with homemade raspberry jam and white chocolate ganache.
What Makes A Meringue?
The recipe for turning meringue into a cookie only requires sugar and egg whites.
When you lift your whisk out of the bowl, the meringue will hold tall, sturdy peaks. Start whipping the egg whites until they are frothy, then add sugar gradually.
For a firm and stable meringue, you can add 1 teaspoon cream of tartar or lemon juice. Both act as egg white stabilizers, holding your beautiful meringue cookies during baking.
When the meringue is whipped, gently stir in your homemade raspberry jam, pipe meringue cookies, and bake them slowly until they are crisp.
Tips And Tricks
Let me share some tips and tricks for whipping up a proper meringue, as well as some things to avoid, since there are few ingredients and instructions.
Fat Free Recipe
When it comes to egg whites and equipment, it is important to keep them as fat-free as possible in order to achieve the maximum volume.
Use a glass or stainless-steel bowl, and stay away from plastic bowls. Your bowl should not have grease or drips of egg yolk in it.
In case you accidentally leak some egg yolk into your egg whites, try to remove it as quickly as possible. If you spill more than that, well, you will have to start from scratch.
It is important to use room-temperature egg whites for the meringue.
Add Sugar Gradually
You should also be careful when adding sugar. To make the sugar dissolve completely, gradually add the sugar.
In the end, the meringue should be silky. Any graininess means that you have lumps of sugar in your meringue.
You should also add cream of tartar to your egg whites to stabilize them so that the meringue won’t deflate too quickly.
Don’t Over-Whip
Moreover, do not over-whip your meringue. Once it reaches stiff peaks, stop the mixer. It should be glossy as well.
Baking Meringue Cookies
Before baking the meringue cookies, ensure your oven is fully preheated, but not too hot, so that they don’t crack or brown.
Whenever possible, avoid baking meringues on humid or rainy days. If you can’t avoid it, you may need to increase the baking time.
Combining Meringue With Jam
Raspberry jam is easier than you think to make. You only need raspberries, sugar, and lemon juice. Cook them in a sauce pot over the stove until they are tender.
Use an immersion blender (I use this one) to puree the raspberries and strain using a fine mesh strainer. Cook the fine puree, without seeds, for another 1-2 minutes.
Incorporate some of the meringue into the bowl of raspberry jam. Stir gently until combined. Now, incorporate the raspberry meringue into the white meringue.
If you add all the jam to the meringue, you won’t be able to incorporate it nicely. You will have to work hard and you’ll end up with a flat meringue.
Making The Ganache
Ganache is just a ganache; a mixture of warmed cream and chocolate. Ganache is the easiest filling, frosting, or glaze to make.
Ganache can be made in three different ratios; 1:1, 2:1, and 1:2. These ratios give the ganache different textures or runniness.
If you use the 2:1 ratio of chocolate and cream, you will end up with a very dense ganache suitable for truffles. The 1:1 ratio can be used as a filling, as I did with meringue cookies, and the 1:2 ratio can be used to cover cakes.
Raspberry White Chocolate Meringue Cookies Recipe
20 minutes for preparation
Time required for cooking: 2 hours
12 cookies per serving
Ingredients
For the meringues:
-
3 egg whites at room temperature
-
14 tbsp lemon juice or cream of tartar
-
Salt, 1 pinch
-
A cup of caster sugar equals 34 cups
For the raspberry jam:
-
Raspberries, 1 cup
-
Sugar, 2 tablespoons
-
Adding 1 tablespoon of lemon juice to 1 cup of sugar
For the ganache:
-
Chop 12 cups of white chocolate
-
Heavy cream, 12 cups
Instructions
The first step is to make the meringue cookies, preheating the oven to 225°F. In a clean bowl, combine the eggs and lemon juice and beat until fluffy.
Add sugar gradually, beating well until sugar is melted and incorporated.
Raspberry puree, sugar, and lemon juice should be combined in a sauce pot.
Once the raspberries are very soft, remove them from the heat.
4. Puree the strawberries with a food processor or immersion blender. Strain the raspberries through the fine mesh strainer and discard the seeds.
The puree should be thickened for another 1-2 minutes after it has been cooked.
Combine one-third of the meringue with the raspberry jam in a bowl. Stir until combined.
Combine the raspberry jam-meringue mixture with the white meringue, stirring gently.
Place the meringue in a piping bag fitted with a nozzle shaped like a rose. Pipe the meringue onto the lined cookie sheet.
The meringue cookies should be baked for 2 hours until crisp and dry. Let them cool completely on a baking sheet.
Chop the chocolate and place it in a bowl.
Pour the heavy cream over the chocolate and let it sit for 2-3 minutes before stirring.
Once your ganache has cooled, spoon it into a piping bag and pipe it.
14. Pipe the ganache on half the meringue cookies, then close the ganache with the remaining meringue cookies.
You can serve it however you like and enjoy it!
Pin it to Pinterest
Raspberry White Chocolate Meringue Cookies
COOKIES: 12
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
As gorgeous as they are delicious, these raspberry white chocolate meringue cookies are sure to please!
There are no ratings
Create a printout
Ingredients
For the meringues:
-
3 egg whites at room temperature
-
Cream of tartar or lemon juice, 14 teaspoons
-
A pinch of salt
-
A cup of caster sugar equals 34 cups
For the raspberry jam:
-
Raspberries, 1 cup
-
Sugar, 2 tablespoons
-
Adding 1 tablespoon of lemon juice to 1 cup of sugar
For the ganache:
-
Chop 12 cups of white chocolate
-
Heavy cream, 12 cups
Instructions
-
Puree the strawberries with a food blender or an immersion blender. Strain the raspberries through the fine mesh strainer and discard the seeds. Combine the raspberries with sugar and lemon juice. Cook until the raspberries are very soft.
-
Continue to cook the puree for another 1-2 minutes or until it becomes thick.
-
Make the jam and set it aside.
-
Prepare the meringue cookies. Preheat the oven to 225°F. In a clean bowl, beat the eggs with a pinch of salt and lemon juice until fluffy.
-
Gradually add sugar, beating well until all sugar has been incorporated and melted.
-
The raspberry jam should be placed in a bowl. Add one-third of the meringue and stir to combine.
-
Combine the raspberry jam-meringue mixture with the white meringue and stir gently.
-
Use a piping bag with a rose-shaped nozzle to pipe meringue onto a baking sheet lined with parchment paper.
-
Meringue cookies should be baked for two hours or until crisp and dry. Cool the cookies on a baking sheet until completely cooled.
-
Chop the chocolate and place it in a bowl.
-
Pour hot heavy cream over chocolate. Let sit for 2-3 minutes before stirring. Heat heavy cream in a saucepot over a stovetop until it just starts to simmer.
-
Once the ganache has cooled, spoon it into a piping bag.
-
Close the ganache with the remaining meringue cookies. Pipe the ganache on half of the meringue cookies.
-
As desired, serve.