Cocoa Meringue Cookies
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.