Raspberry Meringue Sandwiches with Whipped Dark Chocolate Ganache Filling

• Vegetarian
• Gluten free

• Produce

  • 1 10-ounce bag Ghirardelli 60% cacao baking chips

• Refrigerated

  • 4 Egg whites

• Condiments

  • 3 tbsp Raspberry jam, seedless

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 3 drops Pink gel food coloring

• Dairy

  • 1 cup Heavy cream

Found on bakingamoment.com

Description

Ingredients

• (1) 10-ounce bag Ghirardelli 60% Cacao Baking Chips
• 1 cup heavy cream
• 4 egg whites
• ¾ cup granulated sugar
• 3 tablespoons seedless raspberry jam
• a few drops pink gel food coloring (optional)

Directions

• Place the baking chips in a mixing bowl.
• Heat the cream to simmering, and pour it over the baking chips, all at once. Allow to stand for 3 minutes.
• Use a wire whisk to stir the cream and chocolate together until smooth and well-combined. Cover, and set aside to cool completely.
• When the ganache has cooled and solidified, whip it on high speed with an electric mixer until fluffy and spreadable. The consistency should be similar to cake frosting.
• Preheat the oven to 170 degrees F.
• Whip the egg whites on high speed with an electric mixer until stiff peaks form.
• Gradually, and very slowly, add the sugar, while continuing to whip. Mixture should be very stiff and glossy.
• Place the jam and food coloring (if using) in a small bowl, and fold about a cup of the meringue in.
• Transfer the mixture back into the meringue, and fold gently to combine.
• Pipe rosettes onto parchment lined baking sheets, and bake for 2 hours or until the meringues are very dry and peel off the parchment easily.
• Pipe or spread about a tablespoon of the whipped ganache over the back sides of half the meringues. Sandwich another meringue rosette on top. Keep in an airtight container.