More Great Recipes: Cookies

Cocoa Meringue Cookies


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

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


sugar.



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.


Pairs Well With


Notes

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