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:
- Meringue (recipe below)
- Liquid-gel food coloring
- 3-Color Coupler
- Large decorating bags
- 1M star tip
- Parchment paper
- Baking sheet
- Sugar pearls
- Edible luster dust
- Ganache filling (recipe below)
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.