These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. —Donna Pochoday-Stelmach, Morristown, New Jersey
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- 4 large egg whites
- 1 cup confectioners' sugar
- 1/2 cup almond flour
- 2/3 cup sugar
- 6 ounces semisweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1-1/4 cups heavy whipping cream
- 1 tablespoon light corn syrup
- 1/2 cup chocolate sprinkles
- 1/2 cup sliced almonds, finely chopped and toasted
- 1/2 cup flaked coconut, finely chopped and toasted
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Preheat oven to 225°. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #805 round pastry tip. Fill bag with meringue. Pipe 1-in. diameter cookies 1 in. apart onto parchment paper-lined baking sheets. Using a finger moistened with water, smooth tops of cookies.
- Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets.
- For ganache, place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #802 round pastry tip. Fill bag with chilled ganache. Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.)
- Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) Dip in toppings as desired; place on waxed paper and let stand until set. Store in airtight containers at room temperature. Yield: 7 dozen.
Originally published as Chocolate-Dipped Meringue Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p80
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