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Raspberry White Chocolate Meringue Sandwich Cookies

Light, airy, and elegant, these Raspberry White Chocolate Meringue Sandwich Cookies combine crisp meringue shells with a creamy, fruity filling. Perfect for afternoon tea or special occasions, they deliver a beautiful balance of sweetness and tang.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1/2 cup raspberry puree
  • 1/2 cup white chocolate chips
  • 2 tbsp powdered sugar (for dusting)

Equipment

  • mixing bowls
  • electric mixer
  • piping bag
  • baking sheets
  • parchment paper

Method
 

  1. Preheat the oven to 200°F (93°C) and line baking sheets with parchment paper.
  2. In a clean bowl, whip egg whites and cream of tartar until soft peaks form.
  3. Gradually add sugar while whipping until stiff peaks form, then fold in vanilla extract.
  4. Pipe small circles onto the baking sheets, adding a second layer on each to create height.
  5. Bake for 1.5 to 2 hours, then turn off the oven and let meringues cool inside for 1 hour.
  6. Whip heavy cream to soft peaks, then fold in raspberry puree and white chocolate chips.
  7. Sandwich cooled meringues with the filling and dust with powdered sugar before serving.

Notes

Ensure all bowls and tools are grease-free for best meringue results. Use room-temperature egg whites for better volume. Bake low and slow to keep meringues crisp. Store unfilled meringues in an airtight container for up to 5 days and assemble just before serving.