Meringue Cookie Recipe

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Meringue cookies are perfect for when you need to make a large quantity of sweets for an event because you can get a ton of cookies out of just a few ingredients. The ganache filling is optional and you can experiment with flavors like orange or peppermint in the meringue.Meringue 1 resized
Cocoa Meringue Cookies with Chocolate Ganache Filling
Meringues – Makes about 8 dozen cookies (4 dozen sandwiches)
1 c Egg Whites
1 ½ c Sugar
¼ tsp Cream of Tartar
1 packet Hot Cocoa Mix
Combine egg whites, sugar, and cream of tartar in mixing bowl. Place over pot of simmering water and whisk constantly until sugar is dissolved. Remove from heat and beat on high speed until soft peaks form. Gently fold in hot cocoa mix. Pipe meringues onto parchment lined cookie sheet using a large star tip. Bake at 200F for 3-4 hours. Turn oven off and leave meringues in the oven overnight to dry.
Ganache – Makes enough for 4 dozen sandwiches
8 oz Semi-Sweet Chocolate Chips
4 oz Heavy Cream
Place chips in a mixing bowl. Bring heavy cream to a boil and pour over chips. Let sit 5 minutes. Whisk gently starting at the center and moving toward edges of the bowl until all the chips have melted and mixture is smooth. Refrigerate until the ganache thickens. Place in a decorating bag and pipe ganache (no tip) onto bottom of meringue and gently press together with another meringue.

 

8 thoughts on “Meringue Cookie Recipe

    • Hi Luisa! If the meringues are sticky, it’s because they haven’t dried properly. It’s difficult to make meringue cookies in the summer because the weather can be very humid. You can try drying the cookies more by placing them back into the oven 🙂

  1. luv luv luv!!!!! everything you do!!!! from the cookies to thedesigns to ……. anything i see of yours!!!!! you have such simple classy taste!!!!!!

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