These chocolate meringue cookies are a show stopper. Arrive at any party with these in hand and you are sure to be the favorite guest at the soiree. The cookies are crispy on the outside, slightly chewy in the center and filled with a rich dark chocolate ganache. They are decadent yet light on the palate.
- Yield: 18-24 cookies (9-12 sandwich cookies)
- Course: Dessert
- Line a baking sheet with parchment paper; set aside.
- Preheat oven to 200 degrees.
- Combine egg whites, granulated sugar and chocolate extract in a heatproof bowl.
- Set bowl over a pot of simmering water and stir until sugar is dissolved and mix-ture is warm to the touch. *Tip: If you stick your finger in the mixture, count to 5 and say “oh, that’s hot”, then it is ready!*
- Add salt and cream of tartar.
- In a mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks from and meringue is cooled.
- Remove half of the meringue from mixing bowl which will remain white.
- Leave the other half of the meringue in mixing bowl, with the whisk attachment beat on medium-high speed, and add chocolate brown gel paste food coloring to achieve desired color.
- Fit a duo icing bag with coupler and desired tip.
- Place the white meringue in one cavity of the piping bag and the chocolate meringue in the other cavity.
- Pipe 3-inch long shells in a straight line or 2-inch circles on parchment lined baking sheet.
- Bake meringues until crisp on the outside, about 1 hour and 30 minutes - 2 hours. This can take longer depending on weather conditions.
- Cool completely before storing. Store in an airtight container at room temperature.
- Fill and sandwich cookies when ready to serve.
Related recipes: Chocolate Ganache