Meringue chocolate sandwich cookies

Jul 19, 2020July 19, 20200 6
Cook with Us: Easy, Fresh and Colorful Meals
in Cookies

Prep

4-5 hr 30 min

Cook

1 hr

Level

Easy

Rating

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Ingredients

160 g oat cookies
For the meringue
3 egg whites
1 pinch salt
1 teaspoon(s) vanilla extract
100 g granulated sugar
100 g icing sugar
20 g hazelnuts, powdered + extra 10 g finely chopped, for the meringues + extra, to serve
For the mousse
300 g heavy cream 35%
250 g chocolate praline couverture, finely chopped

Recipe details

Servings Per Recipe
10-12
Calories
360
Carbs
35.0g
Fat
22.0g
Protein
4.4g

Instructions

1.For the meringue
2.Preheat the oven to 130ο C (270ο F) set to fan.
3.For the meringue, you will need a mixer and you have to make sure that its bowl is spotlessly clean.
4.Beat the egg whites, the salt, and the vanilla extract with the whisk attachment at high speed until they are fluffy, for about 3-4 minutes.
5.Add the granulated sugar in 10 batches and wait until the mixture is fluffy.
6.As soon as it is fluffy and glossy, have a taste of the meringue to check if the granulated sugar has been completely dissolved. If it hasn’t been dissolved, keep beating for a little longer.
7.When the mixture is ready, add the icing sugar, the powdered hazelnuts, and beat for 10 more seconds until the mixture is homogenized.
8.Line 2 baking pans with parchment paper.
9.Transfer the meringue to a pastry bag with a 10 mm round pastry tip.
10.In a circular motion, shape 6 round meringues in each baking pan -at the size of the oatmeal cookies- and sprinkle with the finely chopped hazelnuts. You will have 12 meringues in total.
11.Bake for 1 hour so that the meringues turn crispy.
12.Remove from the oven and set aside to cool well.
13.For the mousse
14.At the same time, in a saucepan over medium heat, add the heavy cream and allow 4-5 minutes for it to come to a boil.
15.Remove from the heat, add the chocolate couverture into small pieces, and allow 2 minutes for it to melt. Then, stir very well using a spoon.
16.Remove the saucepan from the heat, transfer the ganache to a bowl and cover it with plastic wrap so that it touches the surface of the ganache. Refrigerate for 4-5 hours.
17.Remove from the refrigerator and transfer the ganache to a mixer’s bowl.
18.Beat it with the whisk attachment at high speed, for 1-2 minutes, until fluffy.
19.Transfer the mousse to a pastry bag.
20.To assemble
21.Take an oatmeal cookie, add the mousse on top, and cover with a meringue.
22.Serve with finely chopped hazelnuts.
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