Meringue Cookies with Irish Cream Ganache
Recipe type: Cookie
Serves: 24-30
An easy recipe for sweet, crisp and fall inspired Meringue Cookies that are filled with a generous dollop of Irish Cream Ganache!
  • For the Ganache:
  • 4 oz, bittersweet chocolate chips
  • ½ cup heavy cream
  • ½ tsp Irish Cream Flavouring (I use Lor Ann Oils)
  • For the Meringue Cookies:
  • 5 egg whites (approx. 160 grams if using liquid egg whites), room temperature is best
  • ½ tsp cream of tartar
  • 1¼ cup granulated sugar
  • 1 tsp vanilla extract
  • small drop of brown gel colour (optional)
  • Wilton Icing Decorations (optional)
  1. Make the ganache first. Place the chocolate in a small bowl and set aside.
  2. In a small pan, scald the cream (heat just until small bubbles appear at the side).
  3. Poor the hot cream over the chocolate and leave it sit for 3 minutes. Gently stir the chocolate with a spatula until smooth. Add the Irish Cream Flavour and mix well. Set aside to cool completely (I make my ganache the night before and cover it with saran and leave it on the counter to cool).
  4. Line 2 baking trays with parchment paper and set aside.
  5. In a large bowl, or bowl of a stand mixer, add the egg whites. Whip until the whites become foamy and sprinkle the cream of tartar on top.
  6. Continue whipping the whites until soft peaks form. In a very slow and steady stream, add the sugar. The goal is to add the sugar very slowly so the whites have time to absorb it, and they don't deflate.
  7. Once all of the sugar has been added, whip the whites until stiff peaks form and the meringue is thick and glossy.
  8. Add the vanilla and gel colour and mix well.
  9. Fit a pastry bag with a large tip (I use a Wilton 1M), and pipe a circle that is approximately 3 inches in diameter. In a continuous motion, swirl another layer on top, around the perimeter of the cookie. Fill the trays with piped cookies, each 2 inches apart.
  10. Bake the cookies at 250 degrees for 90 minutes, until completely dry and crisp (this can take longer depending on oven and humidity). Leave the cookies in the oven to cool completely. They should be dry and lift right off the parchment paper when done.
  11. Fit a pastry bag with a large round tip, for the ganache.
  12. Pipe a dollop of ganache into the center of each cookie and top with a sugar decoration if desired. Serve immediately.
  13. Store unfilled meringues in an airtight container at room temperature for several weeks. They freeze beautifully too. Filled meringues will last 1-2 days at room temperature.
Recipe by This Lil Piglet at