For a simple treat that looks beautiful, look no further than a meringue sandwich cookie. These wonderfully pastries can be shaped through using a pastry bag with a fitted nozzle, and with a little added food coloring they can fit any holiday.
These light, airy treats are a great end to a dinner. They are almost decadently sweet without feeling heavy on the palate. The secret to making a great meringue is to make sure to separate the eggs carefully. Just the smallest amount of yolk or egg shell can prevent the meringue from taking shape properly. That’s why we recommend separating the yolks one at a time before combining the whites together. We added a blackberry cream spread to the sandwiches, but feel free to use a filling of your choice.
Vanilla Meringue Sandwiches
(makes about 35 sandwiches)
- 4 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup caster (fine sugar) sugar
- 1/4 cup confectioners’ sugar
- Food coloring as desired
- Spread or filling of your choice
- Preheat the oven to 250F. Place the egg whites in a small bowl. Let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar, and salt. Beat on medium speed until soft peaks form. Gradually add in the caster sugar, 1 tablespoon at a time, with the mixer on high, until stiff, glossy peaks form and the sugar is dissolved (about 7 minutes).
- Gently sift the confectioners’ sugar over the egg whites, and add a few drops of food coloring if using, then gently fold into the mixture with a rubber spatula. Cut a small hole in the corner of a pastry back, insider a star tip (or whichever shape tip you desire), and pipe 1 1/4″ diameter cookies onto parchment paper lined sheets.
- Bake for 40-45 minutes, or until set and dry. Turn the oven off and leave the cookies in for 1 hour. Carefully remove from the parchment paper.
- Add your desired spread to the flat side of one meringue cookie, then combine with another cookie. Store in an airtight container.
Recipe adapted from Dailyfix