Don’t you just love meringue and these meringue sandwich cookies are so soft, chewy and filled with deliciously whipped cream. Meringue is so simple to make and can be used for so many different desserts. From Eton Mess to Lemon Meringue pie, the choice is endless.
Ingredients For Meringue Sandwich Cookies
Meringue
- 4 large egg whites, (room temperature)
- 225g/8oz of caster sugar
- Half teaspoon of vanilla extract
- Quarter teaspoon of cream of tartar
Cream Filling
- 400ml of double cream
- 3 – 4 tbsp of icing sugar
- 1 tsp vanilla extract
Method
- Preheat the oven to 140°C/fan120°C/gas 1.
- In a large, grease-free mixing bowl, whisk the egg whites and cream of tartar until it reaches to soft peaks.
- While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture.
- Whisk in the vanilla extract until combined.
- Fill a piping bag with the meringue mixture using a wide flower nozzle and pipe out the biscuits on to a baking sheet covered with baking parchment.
- Bake for 1 and a half to 2 hours until the meringue is set and hardened.
- Leave to cool in the oven with the door slightly open.
- Once they have cooled drizzle with melted chocolate.
- Whisk the cream and icing sugar until the cream thickens to a piping consistency.
- When the chocolate has set pipe the cream on to one side of the biscuits and top with another biscuit.
- Pop into paper cases and they are ready to go, of course you have to taste them first, perks of being a baker.
Why not try some of my other recipes, the Chocolate Fudge Cupcakes are really good
