Okay, so I’ve been messing around in the kitchen again, and this time I tried making meringue sandwich cookies. I saw some pictures online and thought, “Hey, those look fancy, I bet I can do that.” Spoiler alert: It wasn’t as easy as it looked, but they turned out pretty good in the end!
First things first, I gathered all the stuff I needed. Egg whites, sugar, some cream of tartar because I read somewhere that it helps, and then stuff for the filling. I decided to go with a basic chocolate filling because, well, chocolate makes everything better, right?
I started by separating the eggs, which is always a bit of a gamble. You don’t want any yolk getting in there, or it’s game over. I managed to do it without any casualties, so that was a good start. Then, I whipped those egg whites like crazy. My arm got a good workout, that’s for sure. You’re supposed to whip them until they form stiff, glossy peaks. It took a while, but eventually, they looked like something you’d see in a fancy bakery.
Once the egg whites were looking good, I slowly added the sugar, beating it in a little at a time. Then came the cream of tartar. I folded it in, trying to be gentle so I didn’t deflate all that air I just whipped in.
Next, I scooped the meringue onto a baking sheet lined with parchment paper. I tried to make them all the same size, but some were definitely bigger than others. Oh well, more for me, I guess!
- I baked them at a low temperature for what felt like forever.
- You want them to be crispy on the outside but still a little chewy on the inside.
- It’s a delicate balance, let me tell you.
While the cookies were baking, I made the chocolate filling. It was a simple mix of melted chocolate, butter, and powdered sugar. I stirred it all together until it was smooth and creamy. I may have licked the spoon a few times. Don’t judge.
Putting It All Together
Once the cookies were cooled, I spread a generous amount of that delicious chocolate filling on one cookie and sandwiched it with another. And there you have it, meringue sandwich cookies! They weren’t perfect, but they were pretty darn tasty. They were light and airy, with that satisfying crunch from the meringue and the rich, creamy chocolate filling.
I even tried another way with apricot jam and they were also quite tasty. I think I’ll be making these again sometime, maybe experimenting with different fillings. If you’re looking for a fun baking project, give these a try. Just be prepared for a bit of a workout with all that whipping!
