Description
Delight in these Raspberry Meringue Sandwiches featuring light and airy baked meringue rosettes infused with tart raspberry jam and filled with a silky whipped dark chocolate ganache. This elegant confection combines crisp meringue shells with rich, creamy chocolate and fruity raspberry, creating a dessert that’s as beautiful as it is irresistible.
Ingredients
Scale
Meringue Shells
- 4 large egg whites
- 3/4 cup granulated sugar
- a few drops pink gel food coloring (optional)
- 3 tablespoons seedless raspberry jam
Whipped Dark Chocolate Ganache Filling
- 10 ounces bittersweet chocolate chips
- 1 cup heavy cream
Instructions
- Prepare the Dark Chocolate Ganache: Chop the bittersweet chocolate if not in chip form and place it in a heatproof bowl. Heat the heavy cream just until it begins to simmer, then pour over the chocolate. Let stand for 2-3 minutes, then stir gently until smooth. Refrigerate the ganache for at least 2 hours until fully chilled and set.
- Make the Meringue: Preheat your oven to 200°F (93°C). In a clean, dry bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add granulated sugar while continuing to whisk until stiff, glossy peaks form. Optionally add a few drops of pink gel food coloring to tint the meringue a soft rosy hue. Spoon or pipe the meringue into about 24 small rosettes on a parchment-lined baking sheet.
- Bake the Meringue Rosettes: Bake the meringues at 200°F (93°C) for approximately 2 hours to achieve crisp, dry shells. Turn off the oven and leave the meringues inside with the door slightly ajar for another 30 minutes to ensure they dry out completely without browning.
- Prepare the Raspberry Jam: While the meringue bakes, warm the seedless raspberry jam slightly so it is easy to spread.
- Whip the Ganache: Once the ganache has chilled and set, whip it using a mixer on medium-high speed until light and fluffy, resembling whipped cream.
- Assemble the Sandwiches: Pair meringue rosettes of similar size. Spread a thin layer of warmed raspberry jam on the flat side of one meringue in each pair. Top the jam with a generous dollop of whipped dark chocolate ganache, then sandwich with the second meringue rosette, pressing gently to adhere.
- Chill and Serve: Refrigerate the assembled sandwiches for about 15 minutes before serving to allow the filling to set slightly. Serve chilled or at room temperature for optimal flavor and texture.
Notes
- The meringue rosettes are sweet, airy and crisp, perfectly balanced by tart raspberry jam and rich whipped dark chocolate ganache.
- Using seedless raspberry jam prevents seeds from interfering with the texture of the delicate meringue shells.
- Allowing the oven to cool with the door ajar after baking helps dry the meringue fully without browning or cracking.
- Whipping the ganache after it cools creates an incredibly silky, light filling that contrasts beautifully with the crisp meringue.
- These sandwiches are best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 263 kcal
- Sugar: 23 g
- Sodium: 51 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg
