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Chocolate Meringue Sandwich

Chocolate Meringue Sandwich Cookies

Chocolate Meringue Sandwich Cookies
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 24
Author Cookie Madness


  • 2 large egg whites
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • Another 1/4 cup powdered sugar
  • 3 ounces of semisweet chocolate chopped


  • 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 1/3 cup powdered sugar.
  • Mix together the cocoa powder and remaining 1/4 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.