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
  1. Heat whipping cream in a small heavy saucepan over medium heat just
  2. until cream comes to a simmer. Remove from heat; stir in chocolate
  3. until melted. Stir in butter pieces, a few at a time, until melted.
  4. Refrigerate until thickened.
  5. Heat oven to 200 degrees F. Line cookie sheet with parchment paper.
  6. (To ensure the meringues are the same size, trace 1 1/2-inch circles
  7. on the parchment; turn the paper over to pipe the meringue on the
  8. other side.) In medium bowl, beat egg whites at medium speed until
  9. soft peaks form. Gradually add 1/3 cup sugar, beating at high
  10. speed just until stiff peaks form. Fold in 1/3 cup confectioners
  11. sugar.
  12. In small bowl, combine 1/4 cup confectioners sugar and cocoa; mix
  13. well. Fold cocoa mixture, 1/3 at a time, into beaten egg whites.
  14. Spoon mixture into pastry bag fitted with star tip. Pipe into 24
  15. (1 1/2-inch) rounds on parchment-lined cookie sheets.
  16. Bake at 200 degrees F for 1 to 1-1/4 hours or until crisp. Cool
  17. 5 minutes or until completely cooled.
  18. For each sandwich cookie, spread chilled ganache on flat side of
  19. a meringue. Top with flat size of a second meringue.
  20. Makes 12 sandwich cookies.