Meringue Cookies with Chocolate Ganache and Fresh Strawberries

For the meringues:
Preheat oven to 200°F.

In the bowl of your stand mixer using a whisk attachment, beat egg whites until foamy on medium speed.

Spoon in cream of tartar. Slowly drop in tablespoonfuls of the sugar while beating. Beat on medium high after each addition and continue to beat until glossy. Beat in salt and vanilla. Continue to beat until firm, sturdy peaks form. They should retain shape and be glossy smooth with no grit of sugar left behind.

Pipe or spoon 2 inch forms onto parchment lined baking sheets. For the rosettes I used Wilton tip 2D and technique for the frosting as detailed on the related blog link.

Bake for approximately 2 ½ hours, rotating the baking trays from front to back at least once, until completely done and insides are no longer sticky.

Turn heat off and let meringues cool in the oven. Take out once cool.

For the filling:
In a microwave safe bowl, heat cream on full power, 1 minute. Take it out of the microwave. Stir in chocolate chips until melted then whisk the mixture smooth. Refrigerate for 10-15 minutes (I don’t like it too thick). Mix strawberries into chocolate mixture.

For the assembly:
Spread filling onto the bottom of one meringue cookie. Top with a second cookie. Repeat.