If mermaids exist, I think this is what they’re eating! These light and crispy meringue swirls are sandwiched with a dollop of creamy white chocolate ganache. They’re SO yummy! Scroll down for the recipe and video tutorial.
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I used a 3-Color Coupler to swirl blue, teal, and purple meringue together to make these mermaid meringue cookies. And, to make them even more dreamy, I sandwiched them with white chocolate ganache. These things are seriously delicious!
Here’s what you’ll need to make these Mermaid Meringue Cookies:
Combine ½ cup (120 grams) egg whites with ¾ cup (150 grams) sugar.
Place the mixture over a pot of simmering water and whisk until the sugar dissolves.
Pour the heated mixture into a stand mixer and whip on high speed until soft peaks form.
Reduce the speed and add ½ teaspoon (2.5mL) vanilla extract.
Increase the speed and whip until stiff peaks form.
Pipe the meringue on a parchment-lined baking sheet.
Bake the meringue cookies at 185°F (85°C) for 90 minutes to 2 hours, or until the cookies are dry and sound hollow when tapped.
To make the filling, heat 1 cup (227 grams) heavy cream
Place 11oz (312 grams) white chocolate chips in a bowl.
Pour the warm heavy cream over the white chocolate.
Let it sit for a few minutes to allow the white chocolate to soften.
Whisk the mixture until smooth.
Chill the ganache in the refrigerator until it’s firm.
Beat the ganache with an electric mixer until it becomes light and fluffy.
Meringue cookies are one of my favorite treats to make for the holidays! You only need a few ingredients and you can flavor them any way you like. I served these peppermint hot chocolate meringue cookies at our first holiday party in our new house and they were a huge hit!
I recommend making these a day ahead and storing them in the fridge so that the meringue softens a bit and becomes chewy. Or, if you prefer a crispy cookie, fill them with ganache right before serving. They’re delicious either way!
I’ve always been a huge fan of rosewater flavored desserts and meringue cookies are one of my favorite things to make, so putting these together was bound to happen! To make them even better, I covered the bottoms of my meringue cookies in melted white chocolate and then dipped them in chopped pistachios, which helped to balance the sweetness. These cookies are crispy, chewy, crunchy, creamy, and incredibly delicious. Find my rosewater meringue cookie recipe below.
I recently hosted a giveaway with Petite Four Miniatures jewelry, which inspired me to make these mini donut cookies. Two of my very favorite things are tiny foods and donuts, so this was inevitable.
Rather than baking my usual cookie recipe and decorating it with royal icing, I decided to try something different. I wanted these mini donut cookies to look as realistic as possible, so I needed a cookie dough that was soft enough to be piped out of a decorating tip to give it dimension and also hold its shape in the oven. I threw some ingredients together and the end result looked a lot like a pâte à choux (the dough that’s used to make eclairs and cream puffs). But, unlike eclairs and cream puffs, these little cookies are crunchy. Scroll down for the full recipe.
The icing is made with a simple mixture of powdered sugar and water. I added some cocoa powder for the chocolate glaze and a dab of Wilton pink gel paste food coloring to make the pink glaze.
Here’s the full list of supplies that you’ll need for this project.
Place the sugar and egg into a bowl and mix well. Add the melted butter and vanilla extract. Once the wet ingredients are combined, add the flour and baking powder and continue to mix until the dough is smooth.
Pipe the dough out onto parchment lined baking sheets with a round tip 10 for donuts, eclairs, cinnamon buns and Boston cream and use a star tip 21 to pipe crullers. The donuts should be about 1 to 1-1/2″. I noticed that the dough took on an oily appearance after a while, so try to move as quickly as possible once the dough is in the piping bag. I’m sure there is a way to resolve the problem of oily dough, but the cookies came out of the oven just as I wanted, so I didn’t go back and experiment with the recipe.
Bake the cookies at 350F for 10 to 12 minutes or until light golden brown around the bottom edges. Allow the cookies to cool completely before decorating.
Combine 1/2 cup confectioners sugar with 2-3 teaspoons of water. Add pink gel paste food coloring to some of the white glaze to make pink glaze. To make chocolate glaze, combine 1/2 cup confections sugar with 1 tablespoon of cocoa powder plus 3-4 teaspoons of water.
Decorate the donut cookies with a tip 2 according to the instructions in the video.
Class UpdateAll of my cookie decorating workshops through the spring are sold out, but there’s still space left in this class on how to start a baking business from home with guest instructor Mimi Fix. I took this class when I first started my business and it was so informative and helpful. Click here for more information and to reserve your spot!For now, Mimi is only teaching this class in person and it’s not available online. If you can’t make it, you can find Mimi’s books on the subject on her website.