These meringue sandwich cookies are light and crispy, and the peppermint flavor plays very nicely with the dark chocolate filling.
I have to admit, I’m pretty proud of myself with this one. I’ve never done anything with meringue before, so having conquered these cookies makes me happy.
As it turns out, making them is actually very easy! It just requires some patience – they need to bake low and slow.
This recipe is based on this one from Rabz Bakes.
- 3 egg whites, room temperature
- 1/4 tsp cream of tartar
- 3/4 cup powdered sugar
- 1/2 tsp peppermint extract
- dark chocolate, melted
Preheat the oven to 200 degrees F. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, using the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form.
On high speed, add the powdered sugar, one spoonful at a time. Add the peppermint extract. Keep beating until stiff, glossy peaks form.
Using a piping bag and open star tip, pipe swirls/roses onto the prepared baking sheets. You can also use two spoons to dollop the meringue onto the baking sheets. Your call.
Bake in the preheated oven for 3 hours, rotating the baking sheets halfway through. Turn off the heat, crack the oven door, and allow them to cool for a couple of hours in the oven.
Spread melted dark chocolate on the bottom of one meringue and top it with another meringue. Voila, sandwich cookies!
Store the cookies in an airtight container at room temperature.