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!
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Raspberry Meringue Sandwiches with Whipped Dark Chocolate Ganache Filling
Ingredients
For the Filling:
- 10 ounces (283.5 g) bittersweet chocolate chips
- 1 cup (236.59 ml) heavy cream
For the Meringues:
- 4 (120 g) egg whites, (large)
- 3/4 cup (150 g) granulated sugar
- 3 tablespoons seedless raspberry jam
- a few drops pink gel food coloring, (optional)
Instructions
To Make the Filling:
- 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.
To Make the Meringues:
- 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.
To Assemble:
- 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.
Yummy yum yum!!!
😀 😀 😀 Thank you Bea! I’m so glad you like!
These cookies are seriously gorgeous! They remind me of macarons, but they’re even prettier. Thanks for the recipe!
They are a lot like macarons! But way easier to make, lol! I do love macarons but these are a lot less work to put together, and seriously yummy too! Thanks for the great feedback, Jac!
Wow!! These are seriously the CUTEST cookies ever!! I love love LOVE how they are pink!!! So fun… and they look delicious!! YUM 🙂
Thanks, Cailee! They are SO delicious! Thanks for the sweet comment 😉
These meringues are gorgeous! So perfect for Valentine’s day. I am so impressed with the rose shape – they look just perfect!
Thank you Cate! It was really not hard at all to make that shape- the tip does all the work! Hope you have a very happy Valentines day 🙂
What size tip did you use for the roses, please?
Hi Barb! It’s in the head notes, a Wilton 1M. About halfway through the post, you’ll see it. If you don’t already have one, I’ve linked to a mail order source. It’s one of my favorite tips and I use it all the time. Thanks for reading!
Wow, Allie these look amazing! Perfect for Valentine’s day 🙂
Thanks Jess! That’s just what I was thinking too but another reader mentioned she was going to make them for Mothers Day, and I thought that was just brilliant! Right? Thanks for pinning and I hope you’re having a great weekend 😉
These are absolutely gorgeous!
Thank you so much, Liz! But the best part is they taste so good! The chocolate really balances out the sweetness, and the raspberry is so fruity! Thanks for the sweet comment; hope you’re enjoying your weekend!
these sound amazing and they are so pretty!
Thanks Dina! And don’t forget easy 😉 Hope you’re enjoying your weekend. It’s snowing here! Again! Get here, Spring!
These are gorgeous Allie! I love the rosette shapes and I didn’t know you could use fruit preserves in meringues either – what an awesome idea! I just made macarons too and will have to try that out for my next batch, thanks for the amazing tip:) Love the raspberry with dark chocolate combo – sounds incredible! Pinning and hope you have a great weekend!
Thanks Kelly! I’m so psyched about the preserves- it really worked great! And the flavor came through like whoa. I’m happy to share! Thanks for the sweet comment- hope your weekend is lots of fun!
These are so gorgeous! I so want to try these!
Pretttyyy! I love the rosette technique, I use it for cakes and cupcakes all the time!
Isn’t it fun??? I just love how simple it is, and the effect is so pretty! Thanks, Mimi, hope you have a fun weekend 😀
You make everything look so ‘rosy’. 🙂 Beautiful and I bet they’re delicious too!
Thank you, Melanie! And they are! I really did do a double take, no kidding!
Allie, those meringue rosettes are stunning! You’re baked goods are always so beautiful. They’re just too pretty to eat!
* your (typed too fast!)
Thank you, Bee, but seriously, you’ve gotta eat them! These were especially yummy. I’m serious! I really did do a double take! Hope you have a fun weekend 🙂
OMG Allie!!!!!!!!!!!!!!!!!! aren’t these the cutest!!!!!!!!!!! Those rosettes look so beautiful!!!!! And I loveeee the flavour combination too!!!! So exciting!!!!! 🙂
Thanks, Samina! Your sweet comments always put a smile on my face. Love your enthusiasm! 😀
Oh my gosh, Allie….These sandwiches are so gorgeous! There’s nothing about them that I don’t love—their beautiful rose shape….their pretty pink tint…and that luscious ganache filling…Literally want one (or two) of these right now at only 10 am! So perfect. Pinned!
Wow, thank you so much Sarah! That means an awful lot, coming from such a talented baker as yourself. Thanks so much for the awesome feedback, and for sharing on Pinterest! <3 <3 <3
Allie!
Just gorgeous! We’re both supporting Ghirardelli today! 🙂 your raspberry meringue rosettes are just gorgeous!!! love this! have a happy V-day! When do you head out to NYC?
Hey Alice, thanks! Yeah I saw that! Your post was gorgeous. Loved it!
We decided to hold off a few weeks on NYC because the weather’s just so crappy. We like to walk all over the city and figured it’d be more fun if we waited for things to warm up a little.
Happy V Day to you too! I’m planning on making your little bundtlettes with the m&m’s inside for my older one’s class party. I love that idea! So jealous I didn’t think of it, lol…! I may post about it; if I do I’m linking to you!