Raspberry Meringue Sandwiches with Whipped Dark Chocolate Ganache Filling
Sweet and airy baked meringue rosettes are spiked with tart and fruity raspberry, and sandwiched around the silkiest dark chocolate whipped ganache. You’ll do a double-take when you taste this confection! They taste even better than they look! Naturally gluten-free.
Oh boy. Oh wow. Do I have a fabulous Valentines Day treat for you guys today! These babies are ah-mazing, for serious!
You have heard me go on and on about my love for Ghirardelli many times before. I evangelize about their unsweetened cocoa powder (here, here, and here) every chance I get. And their baking chips are all I’ll ever use (remember these?); they are my absolute fave. I just love how easy they make it to really get high quality chocolate. I can always find Ghirardelli at my regular supermarket, and the product is, IMHO, so far superior to other grocery store brands. I picked these little beauties up at Giant; no trip to a specialty food store required!
The raspberry meringues are pretty tasty all by themselves, but truly, the 60% cacao baking chips are what take them completely over the top. Have you ever tried the 60% chocolate? The flavor is so incredible. So very dark and intense. They really balance out the sweetness of the meringues. I had a feeling they’d be good when the idea first came to me, but I seriously did a double-take when I took that first bite!
I was really impressed by how much the raspberry flavor comes through! I never knew you could add preserves to meringue in this way; I always assumed that would cause it to deflate or somehow mess with the delicate chemistry. But it worked like a charm! I got the idea from Better Homes and Gardens. And now I can’t wait to experiment in other ways! Look out pavlova and macarons: I’ve got my eye on you!
The rosettes are easy enough to pipe with a Wilton 1M tip. It looks like an open star. You’ll want to start in the center and pipe a tight circle, then just continue around, spiraling outward. I happened across this picture tutorial the other day, while browsing Pinterest. It’s perfect and it saved me the trouble and embarrassment of photographing my winter-beaten hands! :o/
Also I should mention that a really big pastry bag is perfect for a job like this. I use the 16″ size, and that way I don’t have to keep interrupting my flow to refill the bag. It’s a timesaver! I have the polyester ones, but the disposable plastic is probably even better. If you aren’t really careful about cleaning the reusable ones with soap and super hot water, the residual grease from buttercreams and stuff like that can really mess with egg whites.
You are going to love the way that intense, deep dark chocolate plays against the sweet, fruity, light and crisp meringue. First, that delicate confection just crumbles and melts on your tongue, and then the smooth rich chocolate takes over and tempers the sugary sweetness. The contrast is so heavenly!
How gorgeous would a box of these look, all wrapped up pretty for your love? Nothing beats chocolate (and pink!) for Valentine’s Day, and it doesn’t get any better than Ghirardelli for baking!
As an amazon associate I earn from qualifying purchases.
Sweet and airy baked meringue rosettes are spiked with tart and fruity raspberry, and sandwiched around the silkiest dark chocolate whipped ganache. You'll do a double-take when you taste this confection! They taste even better than they look!
- 10 ounces bittersweet chocolate chips
- 1 cup heavy cream
- Place the baking chips in a mixing bowl.
- Heat the cream to simmering, and pour it over the baking chips, all at once. Allow to stand for 3 minutes.
- Use a wire whisk to stir the cream and chocolate together until smooth and well-combined. Cover, and set aside to cool completely.
- When the ganache has cooled and solidified, whip it on high speed with an electric mixer until fluffy and spreadable. The consistency should be similar to cake frosting.
- Preheat the oven to 170 degrees F.
- Whip the egg whites on high speed with an electric mixer until stiff peaks form.
- Gradually, and very slowly, add the sugar, while continuing to whip. Mixture should be very stiff and glossy.
- Place the jam and food coloring (if using) in a small bowl, and fold about a cup of the meringue in.
- Transfer the mixture back into the meringue, and fold gently to combine.
Pipe rosettes onto parchment lined baking sheets, and bake for 2 hours or until the meringues are very dry and peel off the parchment easily.
Pipe or spread about a tablespoon of the whipped ganache over the back sides of half the meringues. Sandwich another meringue rosette on top.
Keep in an airtight container.