Chocolate Ganache Meringues
1/4 cup whipping cream
3 ounces good quality bittersweet chocolate, cut up
2 tablespoons butter, cut in small pieces
2 egg whites
1/3 cup sugar
1/3 cup powdered sugar
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa
For the ganache: Heat whipping cream in a small heavy saucepan over medium heat
just until cream comes to a simmer. Remove from heat; stir in chocolate until
melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until
For the meringues: Heat oven to 200ºF. Line cookie sheet with parchment paper.
(To ensure the meringues are the same size, trace 1 1/2-inch circles on the
parchment; turn the paper over to pipe the meringue on the other side.) In
medium bowl, beat egg whites at medium speed until soft peaks form.
Gradually add 1/3 cup sugar, beating at high speed just until stiff peaks form.
Fold in 1/3 cup confectioners sugar. In small bowl, combine 1/4 cup
confectioners sugar and cocoa; mix well. Fold cocoa mixture, 1/3 at a time, into
beaten egg whites. Spoon mixture into pastry bag fitted with star tip. Pipe into
24 (1 1/2-inch) rounds on parchment-lined cookie sheets. Bake at 200ºF for 1 to
1-1/4 hours or until crisp. Cool 5 minutes or until completely cooled.
To assemble: For each sandwich cookie, spread chilled ganache on flat side of a
meringue. Top with flat size of a second meringue.
Makes 12 sandwich cookies.