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Raspberry Meringue Sandwiches with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 73 reviews
  • Author: Jasmine
  • Prep Time: 45 min
  • Cook Time: 120 min
  • Total Time: 195 min
  • Yield: 12 sandwiches
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

Delight in these elegant Raspberry Meringue Sandwiches featuring light and airy baked meringue rosettes infused with a touch of tart raspberry jam and sandwiched around a luscious whipped dark chocolate ganache filling. This sophisticated dessert combines crisp texture and rich chocolate flavors in a stunning treat that’s perfect for special occasions or a luxurious afternoon indulgence.

Ingredients

Scale

Meringue

  • 4 large egg whites
  • 3/4 cup granulated sugar
  • A few drops pink gel food coloring (optional)

Filling

  • 10 ounces bittersweet chocolate chips
  • 1 cup heavy cream
  • 3 tablespoons seedless raspberry jam

Instructions

  1. Prepare the Meringue: Preheat your oven to a low temperature around 225°F (110°C). In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks develop. If desired, gently fold in a few drops of pink gel food coloring to tint the meringue.
  2. Pipe the Meringues: Line baking sheets with parchment paper. Transfer the meringue mixture to a piping bag fitted with a star tip and pipe small rosettes onto the sheets. These will form the sandwich shells.
  3. Bake the Meringues: Bake the piped meringues in the preheated oven for about 1 hour and 45 minutes to 2 hours, or until they are crisp on the outside and dry. Turn off the oven and allow the meringues to cool inside to prevent cracking.
  4. Make the Ganache Filling: In a small saucepan or microwave-safe bowl, warm the heavy cream just until hot but not boiling. Pour the hot cream over the bittersweet chocolate chips in a heatproof bowl. Let it sit for a minute to soften the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool to room temperature, then whip it using a mixer until light and fluffy.
  5. Assemble the Sandwiches: Spread or pipe the whipped dark chocolate ganache onto the flat side of half the meringue rosettes. Add a small dollop of raspberry jam on top of the ganache, then sandwich with the remaining meringue rosettes, pressing gently to adhere.
  6. Chill and Serve: Place the assembled sandwiches in the refrigerator for at least 30 minutes to allow the ganache to set slightly before serving. Enjoy the perfect blend of tart raspberry, rich chocolate, and crisp meringue textures.

Notes

  • Sweet and airy baked meringue rosettes are spiked with tart and fruity raspberry, and sandwiched around the silkiest dark chocolate whipped ganache.
  • The pink gel food coloring is optional and primarily for visual appeal.
  • Ensure egg whites and utensils are completely clean and dry for the best meringue results.
  • Store sandwiches refrigerated in an airtight container and consume within 2 days for optimal freshness.
  • The ganache can be prepared a day ahead and refrigerated; whip before assembling.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 263 kcal
  • Sugar: 23 g
  • Sodium: 51 mg
  • Fat: 15 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 27 mg

Find it online: https://jmrecipes.com/raspberry-meringue-sandwiches-with-chocolate-ganache-recipe/