French Meringue Chocolate Sandwich Cookies
User Reviews
5
French Meringue Chocolate Sandwich Cookies
Description
This recipe creates French meringue cookies by whipping large egg whites with orange extract and powdered sugar to achieve a thick, stable meringue. Gel food coloring is alternated with meringue in the piping bag to produce a colorful effect when piped onto marked parchment paper circles for uniform size.
The meringues bake at a low temperature of 200°F for two hours, then cool in the turned-off oven to fully dry out without browning. This slow bake produces crisp, delicate cookies that have a smooth surface and light texture.
Once cooled, the meringue discs are sandwiched with Nutella, creating a combination of sweet, crunchy meringue and rich chocolate-hazelnut filling. The orange extract adds a subtle citrus aroma that complements the chocolate.
Using a template underneath the parchment ensures consistent cookie sizing. Multiple colors of food gel allow for decorative variation. The low oven temperature preserves the meringue’s pale color and prevents cracking.
Ingredients
- 4 egg large, whites
- 2 1/2 cups powdered sugar
- 1 tsp orange extract
- Gel food coloring I used pink, blue and yellow
- 10 tbsp Nutella
Instructions
- Preheat oven to 200°F. Line baking sheets with parchment paper. Using a 3-inch round mold, mark the interior ring with a pencil. Continue to make 12 per baking sheet. Flip the parchment paper over so pencil markings are underneath.
- Place egg whites in the bowl of a stand mixer fitted with the whisk attachment or use hand mixer and place in a large bowl. Beat until light and foamy on low speed. Turn off the mixer and add the orange extract. Carefully, add the powdered sugar and beat on medium speed for 20 minutes. The meringue will get thick.
- Spoon some of the meringue into a decorating bag fitted with a star tip. Then alternately add some colored food gel and then meringue on top of that. Repeat until 2/3 of bag is full.
- Pipe the meringues starting in center of one circle and swirl outward in a circular motion until lined template mark. Repeat until all meringue is used. This made 20.
- Bake for 2 hours. Turn oven off and allow meringues to sit in oven until completely cooled. Remove from oven when cool.
- Spread 1 tablespoon of Nutella on the flat bottom of one meringue cookie and twist and with the flat bottom of another press to make a sandwich. Refrigerate until ready to serve in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 5g | 25% |
| Sodium | 28mg | 1% |
| Potassium | 94mg | 2% |
| Sugar | 39g | 78% |
| Calcium | 20mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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