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Chocolate Ganache Meringues

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  • 35 min prep time
  • 1 hr 50 min total time
  • 8 ingredients
  • 12 servings
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Looking for a delicious dessert? Then check out these tasty meringues with a chocolate ganache sandwiched between two cookies.

Ingredients

Ganache

1/4
cup whipping cream
3
oz bittersweet baking chocolate, cut into pieces
2
tablespoons cold butter or margarine, cut into small pieces

Meringues

2
egg whites
1/3
cup granulated sugar
1/3
cup powdered sugar
1/4
cup powdered sugar
2
tablespoons unsweetened baking cocoa

Steps

  • 1 In 1-quart heavy saucepan, heat whipping cream 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 thickened.
  • 2 Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup granulated sugar, beating on high speed just until stiff peaks form. Fold in 1/3 cup powdered sugar.
  • 3 In small bowl, mix 1/4 cup powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds, about 1 inch apart, on parchment paper.
  • 4 Bake 1 hour to 1 hour 15 minutes or until crisp. Slide parchment paper with cookies onto cooling rack. Cool completely, about 5 minutes.
  • 5 For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue. Meringue becomes tough if it absorbs moisture; store in a loosely covered container at room temperature. If the humidity is high, transfer to a tightly covered container.
  • 1 In 1-quart heavy saucepan, heat whipping cream 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 thickened.
  • 2 Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup granulated sugar, beating on high speed just until stiff peaks form. Fold in 1/3 cup powdered sugar.
  • 3 In small bowl, mix 1/4 cup powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds, about 1 inch apart, on parchment paper.
  • 4 Bake 1 hour to 1 hour 15 minutes or until crisp. Slide parchment paper with cookies onto cooling rack. Cool completely, about 5 minutes.
  • 5 For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue. Meringue becomes tough if it absorbs moisture; store in a loosely covered container at room temperature. If the humidity is high, transfer to a tightly covered container.

Expert Tips

Meringues that are the same size look better when sandwiched together, and it's easy to make them the same size. Just trace 1 1/2-inch circles on the parchment paper; turn the paper over and pipe the meringue on the other side within the circles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
130
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
25mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
6%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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