Sandwich cookies are better when they are made with airy meringue.
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.
Credit: Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
It all starts with ourBasic Meringue recipe, which can be adapted to create any number of cute confections.
Though this recipe may look complicated, it simply requires a bit more waiting time than traditionalsandwich cookies.
These meringues are destined to be the show-stopping dessert at high tea or any elegant ladies' luncheon.
Spread about 18 teaspoon of theBasic Meringueinto each corner of 2 unrimmed baking sheets.
Line each baking sheet with parchment paper; press into meringue to hold parchment in place.
Using a spatula, gently stir ground raspberries into remainingBasic Meringuein mixing bowl until incorporated.
You should have 32 meringues total.
Bake meringues in preheated oven until dry and no longer sticky, 1 12 to 2 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.
Transfer ganache to a piping bag with a 14-inch hole cut in the corner.
Assembled meringue sandwiches can be stored in an airtight container at room temperature up to 3 days.
