Raspberry Meringues
 
Prep time
Cook time
Total time
 
Crispy meringues with a soft, gooey, marshmallow-like center sandwiched together with a white chocolate ganache and raspberry filling. These meringue sandwiches will satisfy your sweet tooth.

The fairly short baking and cooling time helps creates the gooey marshmallow-like center.

Superfine sugar dissolves easier into the egg whites than regular granulated sugar, and also helps to maintain a light textured meringue. Make your own superfine sugar by putting granulated sugar into a food processor, blender, or small food grinder and processing into fine granules. Vinegar is an acid used to help stabilize and give more volume to the beaten egg whites.
Recipe type: Meringue Cookies | Raspberry Cookies | Drop Cookies | Gluten-Free Cookies | Sandwich Cookies
Serves: 1 dozen sandwich cookies
Ingredients
Filling:
  • 1 packed cup (about 5 ounces) fresh raspberries, rinsed and drained
  • 2 teaspoons granulated sugar
  • 4 ounces white chocolate, chopped into small pieces.
  • ¼ cup whipping (heavy) cream
Meringue:
  • 4 large egg whites
  • ½ cup superfine sugar
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon white distilled vinegar
  • ½ cup sifted confectioners’ (powdered) sugar
Instructions
Filling:
  1. Raspberry Puree: In a small heavy bottomed pan over medium low heat, combine raspberries and sugar; cook gently until the puree is thick, about 10 minutes, stirring occasionally with a rubber spatula or wooden spoon. Remove from heat. Pour hot mixture through a fine-mesh sieve to strain out the seeds and discard the seeds. Set aside to cool while making the white chocolate ganache.
  2. White Chocolate Ganache: Place the chopped chocolate in a medium-sized heat proof bowl and set aside.
  3. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam, or reaches about 200 degrees F. using an instant read thermometer to gauge the temperature. Remove from heat and pour over the chocolate, stirring in a circular pattern until the chocolate is melted and the mixture is smooth. Tip: if any pieces of chocolate remain unmelted, place the bowl over a pan of hot water and continue to stir until the chocolate is completely melted. Tip: I use a Thermapen Mk4 Thermometer to test the temperature of the cream when making white chocolate ganache. Since white chocolate is especially sensitive to heat and susceptible to over-heating I bring the cream just to the point it is steaming and starting to simmer, or about 200 degrees F.
  4. heating-cream
  5. Stir 2 tablespoons of the raspberry puree into the white chocolate ganache. Tip: Any remaining raspberry puree can be refrigerated and saved for another use.
  6. Set the filling mixture aside on the countertop while preparing the meringues; do not refrigerate. The filling will thicken as it sits.
Meringue:
  1. Preheat oven to 300 degrees F. Prepare 2 large baking sheets lined with parchment paper. Tip: To hold the parchment paper in place, dab the corners of the baking sheets lightly with butter or shortening and then line them with parchment paper.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed until stiff peaks form, 5 to 6 minutes. Gradually add the superfine sugar, about 1 tablespoon at a time, and then add the vanilla and vinegar. Continue beating another 1 to 2 minutes or until the meringue is thick and the sugar has completely dissolved. Tip: Rub a bit of the meringue between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue beating another 1 to 2 minutes or until the mixture is smooth.
  3. Remove the bowl from the mixer. Using a large rubber spatula fold the confectioners’ sugar into the meringue in 2 additions, folding the mixture until the sugar is completely incorporated.
  4. Bake: Drop meringue by heaping tablespoonfuls into 24 large dollops about 2 inches apart onto the baking sheets. Use the back of the spoon to make the dollops rounded and to create a swirl on top. Place the two pans in the oven and reduce the heat to 275 degrees F. Bake for 45 minutes, rotating the pans half way through the bake time.
  5. At the end of the baking time, turn off the heat, prop open the oven door, and leave the meringues in the oven for 30 minutes to cool.
  6. Assembly: Spoon about one tablespoon of filling onto the bottom flat side of one meringue. Place another meringue, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the meringue. Repeat with remaining meringues and filling.
  7. Raspberry-Meringues
Adapted From: Paul, Michael, Sweet Paris, Hardie Grant Books, 2012
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Starting Oven Temp: 300° Yield: 1 Dozen Sandwich Cookies Storage: Airtight Container, Room temperature

Help: Help: Cookie Hints and Tips | Making Meringue

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Recipe by at https://thebakingpan.com/recipes/cookie/raspberry-meringues/