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White chocolate & blackberry meringue recipe

I made these creepy looking white chocolate and blackberry meringue cookies for my Halloween 'Think Pink' candy table last year. Lovely white crisp meringues with a chewy centre, sandwiched together with a lovely rich white chocolate and fresh blackberry ganache. Make them quickly and easily by buying store bought meringues.

Gluten Free

16 Cookies



  1. Preheat the oven to 130C/250F/Gas ½. Line a large baking tray with baking paper.

  2. In a large bowl, whisk the egg whites using an electric whisk until stiff peaks form

  3. Gradually whisk in the caster sugar, a tablespoonful at a time, until the mixture is thick and glossy.

  4. Use two teaspoons to spoon meringue onto lined trays.

  5. Transfer the meringues to the oven and reduce the oven temperature to 90°C. Bake the meringues for two hour. Turn off the oven and leave the meringues inside until the oven is cool.

  6. When the meringues have cooled, store them in an airtight tin until needed.

Blackberry ganache

  1. Bring cream to the boil in a small saucepan.

  2. Remove from heat immediately and stir in chocolate until melted.

  3. Stir in blended blackberries and vanilla essence until glossy.

  4. Refrigerate for about 45 mins.

To decorate

  1. Spoon a teaspoon of ganache onto back of meringue and place another one on top to form the ganache sandwich.

  2. Spoon excess ganache over the join of the meringues and let drip down



Blackberry ganache

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