Meringue Sandwich Cookies

By ohioeggs  ,

June 29, 2015

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The light and airy meringue is complimented by a thick and creamy chocolate filling.
Assembling the cookies just before serving will keep the meringue crispy – they tend to
absorb moisture.

  • Prep: 30 mins
  • Cook: 1 hrs 30 mins
  • 30 mins

    1 hrs 30 mins

    2 hrs

  • Yields: 32-36 cookies


Meringue Cookies

2 egg whites

1/4 teaspoon cream of tartar

1/2 cup confectioners’ sugar

1/4 tsp. vanilla

1/4 cup chopped, toasted pecans, almonds or walnuts

Chocolate Filling

2 egg yolks

1 Tbsp. cornstarch

1/4 cup confectioners’ sugar

1/2 cup skim milk

1/2 cup chocolate chips (semi-sweet or milk chocolate)


In a large mixing bowl, using electric mixer on HIGH, beat egg whites and cream of tartar until soft peaks form.

Add sugar gradually, one tablespoon at a time, beating until stiff peaks form. Beat in vanilla.

Fold in chopped nuts.

Drop meringue batter by rounded teaspoonful (about 1-in. diameter) on a parchment covered cookie sheet.

Bake at 250°F for 1 hour.

Turn oven off, leave pan in oven for another 30 minutes.

Remove from pan to wire rack and cool completely.

Chocolate Filling

In a large bowl, mix egg yolks, cornstarch and confectioners sugar; beat with wire whisk to combine.

Gradually add skim milk, stirring to combine mixture.

Cover and microwave on HIGH for 1 minute; stir.

Cook 1 additional minute; stir. Mixture should reach 160°F.

Add chocolate chips; stir continually until chocolate is melted.

Cool slightly (filling will be very thick).

Spread 1 tablespoon of filling on the bottom of one meringue cookie. Gently place another cookie on top of the filling. Cookies are best if assembled shortly before serving. The filling will soften the meringue if assembled to far in advance.

Additional Information

Cooking times are based on microwave wattage of 900; allow more cooking time if using a microwave with less wattage.

You can store hard meringues for several months at room temperature in a tightly sealed container with waxed paper between layers. If the meringue loses its crispness, reheat in a preheated 250°F oven for 15 to 20 minutes.

Photo and recipe provided by the American Egg Board

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