Raspberry White Chocolate Meringue Cookies
So simple and pure, meringue cookies are one of the most beloved French cookies. With a crispy outer shell, slightly chewy center, and subtle sweetness, baked meringue cookies are the best melt-in-your-mouth delight.Â
Meringue may not be as popular in the States as the almighty chocolate chip cookie, but I bet you can’t eat just one meringue cookie.
Also, these are not your everyday plain meringue cookies, but a unique recipe enriched with homemade raspberry jam and white chocolate ganache.
What Makes A Meringue?
Made from just sugar and egg whites, turning meringue into a cookie is quite simple.
First, you whip egg whites until frothy and then start whipping in the sugar. Keep whipping until the meringue holds tall, sturdy peaks when you lift the whisk out of the bowl.
To have an extra firm and stable meringue, you can add ¼ teaspoon cream of tartar or lemon juice. They both act like egg white stabilizers that will hold your beautiful meringue-shaped cookies during baking.
After the meringue is whipped, you will gently stir in your homemade raspberry jam, pipe the meringue cookies, and bake the meringue slowly until they are crisp.Â
Tips And Tricks
Since there are few ingredients and instructions, it is important to follow everything closely. Let me share some tips and tricks for whipping up a proper meringue, as well as some things to avoid.Â
Fat Free Recipe
For maximum volume, it is important to keep your egg whites and your equipment as free from fat as possible.
This means there should be no grease in your bowl, and no drips of egg yolk in your egg whites. Try using a glass or stainless-steel bowl and avoid plastic bowls.Â
If by accident you end up with some egg yolk in the egg whites, try to remove it. A tiny drip will not affect your egg whites, but anything over that, well, you will just have to start over.Â
For the meringue, it is important to use room-temperature egg whites.
Add Sugar Gradually
When it comes to adding sugar, you should be careful with this step too. To make the sugar dissolve completely, add your sugar very gradually.
I know you may be tempted to add it all at once, but don’t do it. In the end, the meringue should be silky. Any graininess means you have lumps of sugar in your meringue.Â
Also, as mentioned, add some cream of tartar into your egg whites to stabilize them so that the meringue will not break down quickly.Â
Don’t Over-Whip
Also, try not to over-whip your meringue. Once the meringue reaches stiff peaks, stop the mixer. The meringue should be glossy too.
Baking Meringue Cookies
The meringue cookies are very sensitive. During the baking, they can crack or become brown. To avoid this, make sure that your oven is fully warmed, but not too hot before baking the meringue.
If possible, try to avoid baking meringues on a humid or rainy day. If you don’t, you may need to increase the baking time.Â
Combining Meringue With Jam
Making raspberry jam is easier than you may think. For this jam, we only need raspberries, a bit of sugar, and lemon juice. Cook these in a sauce pot over the stove, until they are tender.
Puree the raspberries with an immersion blender (I use this one) and strain using a fine mesh strainer. Cook the fine puree, without seeds for another 1-2 minutes or until gently thicken.Â
To incorporate jam into the meringue, you will transfer some of the meringue into the bowl with raspberry jam. Stir gently until combined. Now, incorporate the raspberry meringue into the white meringue, all with gentle motions.
This is the best method to incorporate the jam. If you add all the jam into the meringue, you will not be able to incorporate it nicely and you will have to work hard and end up with a flat meringue.
Making The Ganache
The ganache is the easiest filling/frosting/glaze to make. Ganache is just a ganache; a mixture of warmed cream and chocolate.
There are different ratios for the ganache; 1:1, 2:1, and 1:2. All of these ratios give different textures or runniness to the ganache.
The 2:1 ratio of chocolate and cream will create a very dense ganache suitable for truffles. The 1:1 ratio is ideal as a filling, which I used for meringue cookies, and the 1: 2 ratio is perfect for pouring over cake.
Raspberry White Chocolate Meringue Cookies Recipe
Preparation time: 20 minutes
Cooking time: 2 hours
Servings: 12 cookies
Ingredients
For the meringues:
- 3 egg whites, room temperature
- ¼ tsp lemon juice or cream of tartar
- 1 pinch salt
- ¾ cup caster sugar
For the raspberry jam:
- 1 cup raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
For the ganache:
- ½ cup white chocolate, chopped
- ½ cup heavy cream
Instructions
1. Make the meringue cookies; preheat oven to 225°F. In a clean bowl, beat eggs with a pinch of salt and lemon juice until fluffy.
2. Start to add sugar, gradually, beating well until all sugar is incorporated and melted.Â
3. In a sauce pot, combine raspberries, sugar, and lemon juice.
4. Cook until the raspberries are very soft.
5. Puree the strawberries with a food blender or an immersion blender. Strain the raspberries through the fine mesh strainer and discard the seeds.Â
6. Cook the puree for another 1-2 minutes or until thickened.Â
7. Place the raspberry jam in a bowl. Add one-third of the meringue and stir to combine until fully incorporated.
8. Place the raspberry jam-meringue mixture into the white meringue and stir, gently, to combine all.Â
9. Spoon the meringue into a piping bag, with a nozzle shaped to make roses. Pipe the meringue onto the cookie sheet lined with baking paper.Â
10. Bake the meringue cookies for 2 hours or until crisp and dry. Cool the cookies on a baking sheet until completely cooled. Set the meringue cookies aside.
11. Place the chopped chocolate in a bowl.Â
12. Heat heavy cream in a sauce pot over a stove, until it just starts to simmer. Pour the heavy cream over the chocolate. Let it sit for 2-3 minutes before stirring.
13. Cool your ganache and spoon into a piping bag.
14. Pipe the ganache on half the meringue cookies. Close the ganache with the remaining meringue cookies.
15. Serve as desired and enjoy!
Raspberry White Chocolate Meringue Cookies
These raspberry white chocolate meringue cookies are just as delicious as they are gorgeous!
Ingredients
For the meringues:
- 3 egg whites, room temperature
- ¼ tsp lemon juice or cream of tartar
- 1 pinch salt
- ¾ cup caster sugar
For the raspberry jam:
- 1 cup raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
For the ganache:
- ½ cup white chocolate, chopped
- ½ cup heavy cream
Instructions
- In a sauce pot, combine raspberries, sugar, and lemon juice. Cook until the raspberries are very soft. Puree the strawberries with a food blender or an immersion blender. Strain the raspberries through the fine mesh strainer and discard the seeds.
- Cook the puree for another 1-2 minutes or until thickened.
- Set the jam aside.
- Make the meringue cookies; preheat oven to 225°F. In a clean bowl, beat eggs with a pinch of salt and lemon juice until fluffy.
- Start to add sugar, gradually, beating well until all sugar is incorporated and melted.
- Place the raspberry jam in a bowl. Add one-third of the meringue and stir to combine until fully incorporated.
- Place the raspberry jam-meringue mixture into the white meringue and stir, gently, to combine all.
- Spoon the meringue into a piping bag, with a nozzle shaped to make roses. Pipe the meringue onto the cookie sheet lined with baking paper.
- Bake the meringue cookies for 2 hours or until crisp and dry. Cool the cookies on a baking sheet until completely cooled. Set the meringue cookies aside.
- Place the chopped chocolate in a bowl.
- Heat heavy cream in a sauce pot over a stove, until it just starts to simmer. Pour the heavy cream over the chocolate. Let it sit for 2-3 minutes before stirring.
- Cool your ganache and spoon into a piping bag.
- Pipe the ganache on half the meringue cookies. Close the ganache with the remaining meringue cookies.
- Serve as desired.
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