Chocolate Meringue Sandwich Cookies with Chocolate Ganache Filling
- For the chocolate ganache filling
- 250 grams Dark chocolate (min. 60% cocoa)
- 100 milliliters Whipped cream
- For the meringue cookies
- 200 grams blanched, ground almonds
- 100 grams sugar
- 3 Tbsps cocoa powder
- 3 egg whites
For the ganache filling: Finely chop the chocolate and add to a small pot with the cream. Heat the mixture until the chocolate is melted. Set aside to cool to room temperature, and then set in the refrigerator overnight.
For the meringue cookies: The next day, preheat a convection oven to 140°C (approximately 285°F). In a bowl, combine the almonds with 50 grams (approximately 1/4 cup) of the sugar and the cocoa powder. In a separate bowl, beat the egg whites with the remaining sugar until very stiff and glossy. Gently fold the almond mixture into the meringue. Place the meringue in a piping bag fitted with a large piping tip.
Pipe 40-50 cookies on a parchment paper lined baking sheet.
Bake in the oven for 10-15 minutes. Turn off the oven and allow to sit until dried, about 45 minutes. Beat the refrigerated chocolate mixture until light and fluffy. Place the chocolate cream into a piping bag fitted with a star tip. Pipe some cream on the bottom of 1 cookie and sandwich with another cookie. Repeat until all the cookies are filled with the chocolate cream. Refrigerate until set and serve.