Best Meringue Sandwiches Recipes

PEPPERMINT MERINGUE SANDWICHES WITH CHOCOLATE FILLING

Steps:

• Preheat oven to 175°F. Line two baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Ateco #22).
• Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
• Using a new small paintbrush, paint two or three stripes of red gel-paste food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
• Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
• Fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of one meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
• Use a new small paintbrush to brush two or three evenly spaced stripes of gel-paste food coloring along the length of the inside of a pastry bag fitted with an open-star tip. Fill the bag with meringue, and pipe star shapes onto a parchment paper-lined baking sheet. Each time you refill the bag with meringue, paint new stripes inside.

MERINGUE SANDWICHES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Transfer the meringue to a pastry bag fitted with a large flat or star tip. Pipe about seventy 1-inch disks on the baking sheets, leaving space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. Just before serving, sandwich with seedless jam or lemon curd.

ALMOND MERINGUE SANDWICHES

Steps:

• Heat oven to 200 degrees. Line two baking sheets with parchment paper.
• Combine egg whites and cream of tartar in the bowl of an electric mixer. Whip on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until whites are shiny and firm, about 3 minutes. Fold in ground almonds.
• Fill a pastry bag fitted with Ateco #864 star tip with meringue. Pipe out 2-inch-round cookies onto prepared baking sheets.
• Place in the oven, and bake until the meringues just start to color, about 15 minutes. Turn off the oven, and let the meringues dry for 4 hours or overnight. For a quicker method, reduce the heat after 15 minutes to 175 degrees. and cook for 1 1/2 hours. Remove from oven, and let cool completely.
• Meanwhile, scald cream in a small saucepan. Place chocolate in a medium mixing bowl, and pour hot cream over chocolate. Whisk until chocolate is smooth and melted. Let cool completely. Fill a pastry bag with chocolate filling, and pipe out onto half the cookies -- the bottom sandwich halves. Make sandwiches with remaining cookies, and serve. Sandwiches can be stored in airtight containers for 2 to 3 days.

MERINGUE HEART ICE-CREAM SANDWICHES

Steps:

• Preheat oven to 175 degrees. Put egg whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pan of simmering water. Whisk constantly until egg whites are warm to the touch and sugar is dissolved (test by rubbing the mixture between your fingers), about 3 minutes.
• Transfer bowl to mixer; beat on low speed, gradually raising to high, until stiff, glossy peaks form, about 10 minutes. Mix in vanilla.
• On parchment-lined baking sheets, pipe meringue into hearts; bake until firm but not brown, 1 to 1 1/2 hours. Let cool on sheets, about 20 minutes.
• Let ice cream soften about 5 minutes. Put 1/4 cup ice cream on the flat side of half the meringue hearts. Top with remaining hearts, and freeze sandwiches until ice cream is set, about 15 minutes.

GINGER-CREAM MERINGUE SANDWICHES

Steps:

• Preheat oven to 300°F. Trace 50 (2-inch) circles on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; pulse until finely chopped. Set aside. Beat egg whites with electric mixer on medium speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds.
• Spoon 1 Tbsp. egg white mixture onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds. Bake 25 to 30 min. or until meringues are golden brown. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
• Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 25 meringues just before serving; top each with a second meringue to make sandwich.