These Raspberry & White Chocolate Meringues are as delicious as they are pretty. They combine a popular flavour combination which works so well accompanied with meringues.
I made these pretty little raspberry & white chocolate meringues to use the meringue kisses I had made for one of my side by side test bakes. I was looking at the difference between French meringue made with fresh, frozen and pasteurised egg whites.
The dainty shape of these meringues certainly lent themselves to being combined with some good flavours to go with the lovely pastel colours
A few raspberries crushed into some whipped double cream creates the perfect shade of pink for sandwiching together these lovely meringue kisses.
The white chocolate not only complemented the raspberries perfectly, but also helped to protect the meringues from spoiling quickly from the moisture of the raspberry flavoured cream.
What is French Meringue?
This is arguably the easiest and most familiar method and type of meringue. Egg whites are whipped to soft peak, then sugar is slowly whisked in to produce a thick and glossy meringue.
You must add the sugar slowly as the sugar needs to dissolve into the egg white. If added too fast, undissolved sugar granules will cause weeping when you bake the meringues. They also reduce the volume of the whisked meringue.
A little acid in the form of lemon juice, vinegar or a pinch of cream of tartar will give the most stable meringue but is not essential.
Ingredients
- Egg White - you can make meringues from frozen egg whites
- Caster Sugar - While I often use golden caster sugar for my bakes, white caster sugar is best here to produce a birght white meringue.
- White Chocolate - Milk or dark chcolate could be used if preferred
- Double Cream - (US = heavy cream)
- Raspberries - fresh or frozen
Tips for making perfect meringues
Although meringues are easy to make, there a couple of golden rules to consider.
- Ensure your bowl and beaters (whisk) are scrupulously clean and dry - Any residue of fat, washing up liquid of even water could affect your meringue. Just take an extra minute or so to prepare and checking the utensils before separating the eggs.
- Seperate the eggs carefully - For the same reason as above, take care when separating the white from the egg yolk. Egg yolks contain fat and any yolk getting into the white will affect your meringue.
How to store the meringues
Unfilled for several weeks in an airtight container. Once filled the meringues should be kept in the refrigerator in an air-tight container for up to 2 days.
Serve
These little raspberry & white chocolate meringues were so deliciously moreish. Once I'd shared a few with our neighbour (who loved them too), the remainder were soon demolished. Even though there was only a comparatively small amount of white chocolate and raspberry in each meringue sandwich, that classic flavour combination came through loud and clear, making them incredibly enjoyable.
The dainty nature of our meringues make them perfect for summer parties. Though you could easily make them suitable for a dessert by making the meringues larger.
📖 Recipe
Mini Raspberry & White Chocolate Meringues
Equipment
- hand held electric whisk or
- balloon whisk
- piping bag
- star nozzle
- baking parchment
- baking sheet
Ingredients
For the Meringue Kisses
- 1 egg white
- 50 g (2oz) caster sugar
For the Chocolate layer
- 50 g (2oz) white chocolate
For the Raspberry & Cream Filling
- 60 ml (2 floz) double cream
- 8 raspberries
Instructions
To make the meringues
- Preheat the oven to 130℃ (110℃ fan)/250°F/gas mark ½. Line a baking sheet with baking parchment.
- Place1 egg white in a scrupulously clean and dry bowl and whisk until soft peak stage.
- Gradually whisk in 50g sugar one teaspoon at a time. Continue to whisk the meringue until all of the sugar has been incorporated and the meringue is thick and glossy.
- Spoon the mixture into a piping bag fitted with a star piping nozzle. Pipe the meringue onto the prepared baking sheet. You should be able to get around 40-60 small meringues.
- Place the baking tray into the centre of the oven and bake for 1 hour. After the baking period has ended, turn the oven off, DO NOT open the oven door, allowing the meringues to cool slowly in the oven. Leave in the oven for at least 2 hours. If the baking tray is still a little warm return them back to the oven to cool further.
Dip the meringues
- Break 50g chocolate into a bowl and set it over a pan of barely simmering water, ensuring that the base of the bowl doesn't touch the water. Allow the chocolate to melt, stirring frequently. Remove the bowl from the pan
- Place a sheet of baking parchment on your work surface. Dip the base of each meringue into the melted chocolate one by one. Allow excess chocolate to drip back into the bowl before placing on the baking parchment.
To complete
- Once the chocolate has set, pair each of the meringues with ones of equal / similar size.
- Pour 60ml cream into a bowl and beat it until it is almost at soft peak stage. Break up the fresh raspberries with a fork and add them to the cream. Combine the raspberries and cream together. Whip the mixture a little more as necessary, though avoid over whipping.
- Spoon the mixture into a piping bag fitted with a plain round nozzle. Pipe a little of the raspberry mixture onto the flat side of one of the meringue shells. Sandwich the pair together. Set onto a serving plate. Repeat with the remaining meringues. Enjoy!
Notes
Pin for Later
Kate Glutenfreealchemist says
Raspberry & White Chocolate is one of my all time favourite combinations...... and don't get me started on meringue! These look and sound super yummy!
Angela - Only Crumbs Remain says
It sounds like we're on the same wave length kate, it's such a heavenly combo isn't it,
Angela x
Jacqueline Bellefontaine says
These look sooooo pretty and I love white chocolate and raspberries flavour combination. I have the honour of guest hosting #CookBlog Share on http://recipesmadeeasy.co.uk next week. Would love to see you there. J x
Angela - Only Crumbs Remain says
Thankyou Jacqueline, I just love rapberry & white choc together too - it's delicious isn't it 🙂 Ah, fab! I'll be there, it's such a great linky,
Angela x
Jenny says
Angela these are just so pretty and delicious looking. perfcbet bite sized treats
thank you for linking up to #BakeoftheWeek x
Angela - Only Crumbs Remain says
Thankyou Jenny, they really were the perfect bite size treat...only problem was they were so moreish I hade more than one (maybe even more than 5! 😉 )
You're welcome Jenny, Happy Easter,
Angela x
Corina says
These are so cute and I love how easy they would be to make! I think I'd find it hard not to gobble them all up myself though. Have a lovely Easter x
Angela - Only Crumbs Remain says
I had that sameproblem Corina - they were so delicious!
Happy Easter,
Angela x
Monika Dabrowski says
These look so gorgeous Angela! And no long list of ingredients either:)
Angela - Only Crumbs Remain says
Thankyou Monika, it's lovely to have a nice short ingedient list - with the vast majority of them being something found in most kitchens isn't it,
Angela xx
The Intolerant Gourmand says
Oh how cute are these!! You can't beat raspberry and white chocolate! x #cookblogshare
Angela - Only Crumbs Remain says
Aw thankyou, I just love raspberry and white choc combo 🙂
Angela x
Eb Gargano says
These look delicous. Love how pretty and girlie they are - can't wait for your next side-by-side 😀 Thanks for linking up to #CookBlogShare! Eb x
Angela - Only Crumbs Remain says
Aw thankyou Eb 🙂 It's amazing how a a splash of pink can make things instantly girlie isn't it. The side by side will be posted soon, I must admit I was a little surprised with the results.
Angela x