More Great Recipes: Cookies

Cocoa Meringue Cookies

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Member since 2009

Serves | Prep Time | Cook Time


1/4 cup whipping cream
3 oz. bittersweet chocolate, cut into pieces
2 tablespoons butter, cut into small pieces
2 egg whites
1/3 cup sugar
1/3 cup confectioners sugar
1/2 cup confectioners sugar
2 tablespoons unsweetened cocoa

Heat whipping cream in a small heavy saucepan over medium heat just

until cream comes to a simmer. Remove from heat; stir in chocolate

until melted. Stir in butter pieces, a few at a time, until melted.

Refrigerate until thickened.

Heat oven to 200 degrees F. Line cookie sheet with parchment paper.

(To ensure the meringues are the same size, trace 1 1/2-inch circles

on the parchment; turn the paper over to pipe the meringue on the

other side.) In medium bowl, beat egg whites at medium speed until

soft peaks form. Gradually add 1/3 cup sugar, beating at high

speed just until stiff peaks form. Fold in 1/3 cup confectioners


In small bowl, combine 1/4 cup confectioners sugar and cocoa; mix

well. Fold cocoa mixture, 1/3 at a time, into beaten egg whites.

Spoon mixture into pastry bag fitted with star tip. Pipe into 24

(1 1/2-inch) rounds on parchment-lined cookie sheets.

Bake at 200 degrees F for 1 to 1-1/4 hours or until crisp. Cool

5 minutes or until completely cooled.

For each sandwich cookie, spread chilled ganache on flat side of

a meringue. Top with flat size of a second meringue.

Makes 12 sandwich cookies.

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