Raspberry Maringue with Whipped Chocolate Ganache

INGREDIENTS

For the Filling

(1) 10-ounce bag Ghirardelli 60% Cacao Baking Chips

1 cup heavy cream

For the Meringues

4 egg whites

¾ cup granulated sugar

3 tablespoons seedless raspberry jam

a few drops pink gel food coloring (optional)

INSTRUCTION

To Make the Filling

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.

To Make the Meringues

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.

To Assemble

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.