How To Make Mermaid Meringue Cookies! {Meringue and Ganache Recipe} (2024)

If mermaids exist, I think this is what they’re eating! These light and crispy mermaid meringue cookies are sandwiched with a dollop of creamy white chocolate ganache. They’re SO delicious! See below for the recipe and video tutorial.

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I used a 3-Color Coupler to swirl pastel blue, green, 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
• Brush
• Ganache filling (recipe below)

Meringue Recipe:

Makes 18 sandwiches (36 individual meringue cookies)

1. Combine ½ cup (120 grams) egg whites with ¾ cup (150 grams) sugar.
2. Place the mixture over a pot of simmering water and whisk until the sugar dissolves.
3. Pour the heated mixture into a stand mixer and whip on high speed until soft peaks form.
4. Reduce the speed and add ½ teaspoon vanilla extract.
5. Increase the speed and whip until stiff peaks form.
6. Pipe the meringue on a parchment-lined baking sheet.
7. 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.

Ganache Recipe:

1. To make the filling, heat 1 cup (227 grams) heavy cream
2. Place 11oz (312 grams) white chocolate chips in a bowl.
3. Pour the warm heavy cream over the white chocolate.
4. Let it sit for a few minutes to allow the white chocolate to soften.
5. Whisk the mixture until smooth.
6. Chill the ganache in the refrigerator until it’s firm.
7. Beat the ganache with an electric mixer until it becomes light and fluffy.

How to store meringue cookies

Meringue cookies will stay fresh for up to a week when they are stored in an airtight container at room temperature. Layer the meringue cookies with parchment paper to keep them from sticking together.You can freeze meringue cookies for up to 3 months.

When exposed to the air, the meringue cookies will become sticky. I find that putting them back into the airtight container layered with parchment paper overnight will help to crisp them up again.

Once the meringue cookies are filled with ganache, they should be served within a few hours. The meringue cookies will absorb the moisture from the filling, making them sticky if they’re stored that way.

Can you freeze meringue cookies?

Meringue cookies (without the ganache filling) can be frozen in an airtight container and layered with parchment paper for up to 3 months. Allow them to thaw at room temperature. Storing meringue cookies in the refrigerator will cause them to become very soft and sticky.

Mermaid Meringue Cookies Instructions

Step 1 To make the meringue, combine ½ cup (120 grams) egg whites with ¾ cup (150 grams) sugar.

Step 2 Place the mixture over a pot of simmering water and whisk until the sugar dissolves.

Step 3 Pour the heated mixture into a stand mixer and whip on high speed until soft peaks form.

Step 4 Reduce the speed and add ½ teaspoon vanilla extract.

Step 5 Increase the speed and whip until stiff peaks form.

Step 6 Split the meringue into 3 bowls and color them pastel green, blue, and purple (I combined blue and pink food coloring to make purple)

Step 7 Fit 3 decorating bags with the base coupler pieces of the 3-Color Coupler and fill each bag with one color of meringue.

Place the 1M tip on the 3-Color Coupler and screw on the top to hold the tip in place.

Step 8 Pipe the meringue on a parchment-lined baking sheet. Add a few sugar pearls and some white pearl dust.

Step 9 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.

Step 10 To make the ganache filling, heat 1 cup (227 grams) heavy cream.

Step 11 Place 11oz (312 grams) white chocolate chips in a bowl.

Step 12 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.

Step 13 Chill the ganache in the refrigerator until it’s firm (at least 1 hour).

Step 14 Beat the ganache with an electric mixer until it becomes light and fluffy.

Step 15 Fit a decorating bag with the 1M tip and fill it with the ganache.

Step 16 Pipe a swirl of ganache on the bottom of a meringue cookie and sandwich it together with another meringue cookie.

Enjoy!

More meringue cookie recipes:

This post was originally published in September of 2017.