Food and Recipes Recipes Raspberry-White Chocolate Meringue Sandwich Cookies Sandwich cookies are better when they are made with airy meringue. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Published on March 15, 2021 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Active Time: 1 hrs 35 mins Bake Time: 1 hrs 30 mins Cool Time: 3 hrs Total Time: 6 hrs 5 mins Yield: 16 sandwich cookies Jump to recipe We've got our rose-colored glasses on. Much like our favorite blooms, theseRaspberry-White Chocolate Meringue Sandwiches are pretty in pink and beautifully swirled. Forget the tiny finger sandwiches—a unique confection that's (almost) too pretty to eat, these meringue sandwiches are sure to impress any sophisticated crowd. It all starts with our Basic Meringue recipe, which can be adapted to create any number of cute confections. We spike the meringue with finely-ground, freeze-dried raspberries, which not only brings tart fruit flavor, but also renders food dye unnecessary, giving the meringue swirls an all-natural, bright-pink hue. A simple filling of melted white chocolate, heavy cream, and butter forms the center of these pillowy meringues; to really accent the raspberry flavor in the meringues, we also spread some raspberry preserves in between the layers. The result is a sandwich cookie like no other: Two crunchy, supremely light airy meringues, held together by creamy white chocolate ganache and a layer of tart raspberry filling. Though this recipe may look complicated, it simply requires a bit more waiting time than traditional sandwich cookies. Meringues bake low and slow to properly dry out and set in the oven—but trust us when we tell you that the end product is so worth it. These meringues are destined to be the show-stopping dessert at high tea or any elegant ladies' luncheon. Ingredients Basic Meringue, divided ½ cup freeze-dried raspberries, finely ground 4 ounces white chocolate, finely chopped 2 ½ tablespoons heavy whipping cream 1 tablespoon butter ⅓ cup raspberry preserves Directions 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. 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. 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. 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. Transfer ganache to a piping bag with a ¼-inch hole cut in the corner. Flip half of the meringues over so flat sides face up, and pipe a thin border of ganache around the edge at top. Spread 1 teaspoon raspberry preserves inside border, and sandwich with remaining meringues so flat sides are facing each other. Assembled meringue sandwiches can be stored in an airtight container at room temperature up to 3 days. Print