Ingredients: |
Ingredients: These cookies are light and crunchy on the outside and soft and chewy on the inside. Delicious chocolate ganache filling makes for a great sandwich cookie that’s totally decadent. We made them into lollipop sandwich cookies for Easter last year. They were a huge hit and are great for any spring holiday such as Easter and/or Passover since there is no flour in these gems. They come out so pretty, lovely to display at a wedding or bridal shower. This recipe is also so easy to make! The kids will love helping you put the lollipops together.
Almond Meringue Cookies
Yields: 26 single cookies or 13 lollipop sandwich cookies
Nutrition: per single cookie – calories 47, fat 2.2 g, carbs 6.5 g, protein 1.2 g, sugars, 5.7 g, fiber .5 g
Nutrition per cookie sandwich: calories 133.5, fat 6.8 g, carbs 16 g, protein 3.1 g, fiber 1 g
Ingredients:
Cookies:
2 large or extra-large egg whites at room temperature
2 tbsp super fine sugar — it’s great to have in the house because it dissolves easily in cold beverages. Granulated sugar can be used instead if you don’t have any super fine sugar in the house
1 cup ground almonds — you can find these already packaged as almond meal (or just place almonds in a mini chopper or food processor until finely ground to end up with 1 cup)
1 cup powdered sugar minus 4 tbsp
1 tsp vanilla extract
1/4 almond extract — optional
zest of a half of orange
pinch of salt
a few drops of food coloring – choose your favorite color
13 flat wooden popsicle sticks which can be found at craft store
Ganache Filling:
1/2 cup semisweet chocolate chips
1/8 cup half and half at room temperature — not fat free half and half
1-2 tbsp powdered sugar for dusting cookie tops — optional
Directions:
Preheat oven to 290 degrees, have two cookie sheets lined with parchment paper. Set aside.
In a large, mixing bowl (wiped clean) beat the egg whites until fluffy using a hand mixer on high speed. You should start seeing the egg whites developing soft peaks. This takes about a minute or so.
Gradually add the granulated or super fine sugar.
Beat continually until the soft peaks become stiff peaks. This takes about 2-3 minutes.
Beat in the extracts, salt, zest and the food coloring.
With a rubber spatula, gently fold in the almond flour and powdered sugar. Make sure you reach the contents at the bottom of the bowl to fold everything together.
With a small cookie scoop, place batter on cookie sheets until you have 26 cookies.
Bake each sheet for about 12-15 minutes. The cookies will be slightly puffed but do not brown. They may crack when cooling but that’s okay.
Cool cookies on the baking sheet on a cooling rack for about 20 minutes and then slide the paper off the cookie sheet and continue to cool for 10 more minutes.
While the cookies are cooling, start your filling for the cookie sandwiches. Melt the chips with the room temperature half and half in the microwave for 25 seconds to start. Remove and mix with a rubber spatula and heat in the microwave until the chips have melted more. When finished the chocolate will be shiny.
Cool filling in fridge for about 20 minutes until thick, like a frosting.
Match up the cookies in pairs. Smooth a little filling on the side of one of the cookies in each pair and place the wooden stick on the filling.
Sandwich the frosting and wooden stick with the other cookie. Repeat until all cookies are finished and lay them flat to rest at room temperature for about an hour or so. Enjoy!
Get ready for a wonderful, light sweet treat!
Total Deliciousness!
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Almond Meringue Cookies
Almond Meringue Cookies – These light as air meringue cookies are so easy to make and are perfect for any occasion. Fill them up with rich, decadent chocolate ganache for an elegant cookie that’s a sure show stopper. Enjoy the deliciousness!
Course Dessert
Cuisine American
Keyword almond cookies, chocolate ganache, cookies, meringue cookies
Servings 13 filled cookie sandwiches
Calories 47 kcal
Author Pam
Ingredients
2 large eggs, room temperature
1 cup almond flour, not almond meal
2 tbsp superfine sugar or granulated sugar
1 cup powdered sugar, minus 4 tbsp
1 tsp vanilla extract
1/4-1/2 tsp almond extract
zest of half orange
1/4 tsp fine sea or kosher salt
few drops of food coloring, or leave plain
13 flat wooden popsicle sticks which can be found at craft store
Ganache Filling
1/2 cup semisweet chocolate chips
1/8 cup half and half at room temperature
1-2 tbsp powdered sugar for dusting cookie tops — optional
Instructions
1.Preheat oven to 290 degrees and have two cookie sheets lined with parchment paper.
2.In a large, mixing bowl (wiped clean) beat the egg whites until fluffy using a hand mixer on high speed. You should start seeing the egg whites developing soft peaks. This takes about a minute or so.
3.Gradually add the granulated or super fine sugar.
4.Beat continually until the soft peaks become stiff peaks. This takes about 2-3 minutes.
5.Beat in the extracts, salt, zest and the food coloring.
6.With a rubber spatula, gently fold in the almond flour and powdered sugar. Make sure you reach the contents at the bottom of the bowl to fold everything together.
7.With a small cookie scoop, place batter on cookie sheets until you have 26 cookies.
8.Bake each sheet for about 12-15 minutes. The cookies will be slightly puffed but do not brown. They may crack when cooling but that’s okay.
9.Cool cookies in the baking sheet on a cooling rack for about 20 minutes and then slide the paper off the cookie sheet and continue to cool for 10 more minutes.
10.While the cookies are cooling, start your filling for the cookie sandwiches. Melt the chips with the room temperature half and half in the microwave for 25 seconds to start. Remove and mix with a rubber spatula and heat in the microwave until the chips have melted more. When finished the chocolate will be shiny.
11.Cool filling in fridge for about 20 minutes until thick, like a frosting.
12.Match up the cookies in pairs. Smooth a little filling on the side of one of the cookies in each pair and place the wooden stick on the filling.
13.Sandwich the frosting and wooden stick with the other cookie. Repeat until all cookies are finished and lay them flat to rest at room temperature for about an hour or so. Enjoy!
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This recipe for aloumond flour meruinge cookies whith ganuche [Macarons] is from