Chocolate Meringue Cookies Southern Living

RaspberryWhite Chocolate Meringue Sandwich Cookies

WEBMar 15, 2021 · Stir in cream and butter. Microwave on MEDIUM (50% power) until melted and smooth, 1 to 2 minutes, stopping to stir every 30 …

1. Preheat oven to 200°F with rack in lower third position. Spread about ⅛ teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets. Line each baking sheet with parchment paper; press into meringue to hold parchment in place. Set aside.
2. Using a spatula, gently stir ground raspberries into remaining Basic Meringue in mixing bowl until incorporated. Transfer mixture to a large (about 18-inch) piping bag fitted with a ½-inch closed star piping tip (such as Ateco 846). Pipe into 3-inch spiral rounds, starting each in the center and spiraling outward, spaced at least ½ inch apart on prepared baking sheets. You should have 32 meringues total.
3. Bake meringues in preheated oven until dry and no longer sticky, 1 ½ to 2 ½ hours. Turn oven off, and let meringues cool completely in oven until crisp, at least 2 hours or up to 12 hours. Store in an airtight container up to 1 week.
4. Place white chocolate in a medium-size microwavable bowl. Stir in cream and butter. Microwave on MEDIUM (50% power) until melted and smooth, 1 to 2 minutes, stopping to stir every 30 seconds. Let ganache stand at room temperature, stirring occasionally, until thickened and cooled completely, 1 to 2 hours.

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