Meringue Sandwich Cookies
June 29, 2015
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
- Prep: 30 mins
- Cook: 1 hr 30 mins
1 hr 30 mins
- Yields: 32-36 cookies
Bake at 250°F for 1 hour.
Turn oven off, leave pan in oven for another 30 minutes.
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.
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.