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.
Equipment
- mixing bowls
- electric mixer
- piping bag
- baking sheets
- parchment paper
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)
Instructions
- Preheat the oven to 200°F (93°C) and line baking sheets with parchment paper.
- In a clean bowl, whip egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while whipping until stiff peaks form, then fold in vanilla extract.
- Pipe small circles onto the baking sheets, adding a second layer on each to create height.
- Bake for 1.5 to 2 hours, then turn off the oven and let meringues cool inside for 1 hour.
- Whip heavy cream to soft peaks, then fold in raspberry puree and white chocolate chips.
- 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.