Chocolate Meringue Sandwich Cookies

Chocolate Meringue Sandwich Cookies are perfect for Christmas, but I liked this recipe so much that I couldn't wait to post it.

Humidity and Meringues

Just check the weather before you get started because sometimes humidity can wreak havoc with meringue making. We went through a rainy period here in Austin a few months back and during that time, Fuzz had a homework assignment that involved making meringues. We tried about 5 different recipes and the meringue fell every time even though we were in our nice climate controlled kitchen. When the weather cleared up, we tried one of the same recipes and it held up perfectly.

More Chocolate Meringue Making Tips

• 1. Make Them on a Dry Day
  Meringues and humidity are mortal enemies. Moisture in the air can make the cookies sticky, chewy, or even collapse. Pick a dry, sunny day if you can — your meringues will dry out more evenly and keep that perfect crisp texture.
  
  2. Use Superfine Sugar for Smoother Meringue
  Regular granulated sugar takes longer to dissolve, which can leave your meringue gritty. Use superfine sugar (or pulse granulated sugar in a food processor for 15–30 seconds) to get those dreamy, glossy peaks.
  
  3. Let the Egg Whites Warm Up
  Room-temperature egg whites whip up more voluminously than cold ones. Take them out about 30 minutes before baking, or give the bowl a quick warm-water bath if you're short on time. I almost always go with the water bath.
  
  4. Watch the Barometric Pressure (Weather Tip #2)
  If your joints hurt, don't make meringue. Just kidding, but low pressure days — like just before a storm — can wreak havoc on delicate baked goods like meringues. The air is less dense, which can make your meringues puff unevenly or collapse. If a thunderstorm’s brewing, maybe wait a day.
  
  5. Add a Little Cocoa with Caution
  Too much cocoa powder at once can deflate your meringue. Sift it in gently at the end and fold carefully — you want chocolate flavor without sacrificing that light, crisp structure. For deeper flavor, consider sandwiching them with a rich chocolate ganache instead of loading the cocoa into the meringue itself

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Recipe

Chocolate Meringue Sandwich Cookies

Cookie Madness

Chocolate Meringue Sandwich Cookies

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

 

• 2 large egg whites
• ⅓ cup granulated sugar
• ⅓ cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• Another ¼ cup powdered sugar
• 3 ounces of semisweet chocolate chopped

Instructions

 

• Preheat oven to 200 degrees F. and line two baking sheets with parchment paper.
• Put the egg whites in a very clean, grease-free, glass or metal bowl.
• With an electric mixer, beat whites until soft peaks form. Gradually add granulated sugar, beating on high until stiff peaks form, then fold in the ⅓ cup powdered sugar.
• Mix together the cocoa powder and remaining ¼ cup powdered sugar and fold into the egg white mixture.
• Put the egg mixture in a pastry bag fitted with a star tip.
• Pipe out 24 little stars and put the pans in the oven. Bake at 200 for about 75 minutes or until cookies are dry. Cool completely. Peel away from tray.
• Melt the chocolate in the microwave using 50% power and stirring every 30 seconds. Let it cool slightly so that it is not as runny.
• Dab a small amount of melted chocolate on the bottom of one of the cookies, then attach a second cookie. Carefully stand the cookies on their sides in a 9x13 inch pan or another pan that you can fit in the refrigerator. If you have a mini muffin tin, you could try putting the assembled cookies in that.
• Chill the cookies until the chocolate sets, then remove from the refrigerator and store at room temperature in an air-tight tin.
• The yield may vary depending on what size start tip you use and how large you make the cookies. I was able to make 24, but again -- this varies.

Tried this recipe?Let us know how it was!