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!
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.