Raspberry-White Chocolate Meringue Sandwich Cookies – Easy Elegant Treat
Raspberry-White Chocolate Meringue Sandwich Cookies are light, crisp, and airy treats filled with a creamy white chocolate center and a hint of fruity raspberry flavor.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 sandwich cookies
Ingredients
Scale
- 3 large egg whites
- 3/4 cup sugar
- 1 cup white chocolate (melted)
- 1/2 cup freeze-dried raspberries (crushed)
- 2 tablespoons butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 225°F (110°C) and line a baking tray with parchment paper.
- Beat egg whites until soft peaks form.
- Gradually add sugar while beating until stiff, glossy peaks form.
- Gently fold in crushed raspberries if desired.
- Pipe or spoon small rounds onto the baking tray.
- Bake for 60–75 minutes until dry and crisp.
- Turn off oven and let meringues cool inside with the door slightly open.
- Melt white chocolate and mix with butter and vanilla until smooth.
- Pair meringues and spread filling between them.
- Gently press together to form sandwich cookies and serve.
Notes
- Ensure mixing bowl is clean and grease-free for proper meringue.
- Add sugar slowly to achieve stiff peaks.
- Avoid humidity when making meringues.
- Store in an airtight container at room temperature.
- Assemble cookies just before serving for best texture.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 140
- Sugar: 18g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg