Best 5 Chocolate Dipped Meringue Sandwich Cookies Recipes

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Chocolate dipped meringue sandwich cookies are a delicious and versatile treat that can be enjoyed by people of all ages. Combining the delicate texture of meringue with the richness of chocolate, these cookies are the perfect balance of sweet and savory. Whether you're looking for a simple snack or an impressive dessert, meringue sandwich cookies are sure to satisfy your cravings.

Here are our top 5 tried and tested recipes!

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h29m

Yield 12 sandwich cookies

Number Of Ingredients 16

1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli)
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional
Water, as needed

Steps:

  • Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
  • Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
  • Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

This is a meringue cookie with a double chocolate taste. Store these in an air tight container.

Provided by Madonna

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 6

3 egg whites
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract
⅔ cup white sugar
1 tablespoon unsweetened cocoa powder
⅓ cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
  • Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g

CHOCOLATE-DIPPED MERINGUE SANDWICH COOKIES



Chocolate-Dipped Meringue Sandwich Cookies image

These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. -Donna Pochoday-Stelmach, Morristown, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 7 dozen.

Number Of Ingredients 9

4 large egg whites
1 cup confectioners' sugar
1/2 cup almond flour
2/3 cup sugar
6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1-1/4 cups heavy whipping cream
1 tablespoon light corn syrup
Optional: Colored coarse sugar and crushed peppermint candies

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. , Preheat oven to 225°. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture., Transfer meringue to a pastry bag fitted with a #805 round pastry tip. Pipe 1-in.-diameter cookies 1 in. apart onto parchment-lined baking sheets. Using a finger moistened with water, smooth tops of cookies., Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets., Place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally., Transfer chilled ganache to a pastry bag fitted with a #802 round pastry tip.Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.), Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) If desired, dip ganache in coarse sugar or crushed peppermint candies; place on waxed paper and let stand until set. Store in airtight containers at room temperature.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 4mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE COVERED ALMOND MERINGUE COOKIES



Chocolate Covered Almond Meringue Cookies image

A light crisp cookie covered in milk chocolate that's scrumptious!

Provided by Chez Renee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 3h

Yield 48

Number Of Ingredients 5

6 egg whites at room temperature
1 ¼ cups white sugar
8 ounces ground almonds
2 ¼ cups confectioners' sugar
1 pound milk chocolate, broken into pieces

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
  • Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
  • Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
  • Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 17.8 g, Cholesterol 2.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 14.8 mg, Sugar 15.6 g

MOCHA MERINGUE SANDWICH COOKIES



Mocha Meringue Sandwich Cookies image

These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 8

3 large egg whites, room temperature
1 teaspoon instant coffee granules
1/2 cup confectioners' sugar
1/4 cup baking cocoa
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 cup chocolate frosting
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Use room temperature egg whites for easier whipping.
  • Whip the egg whites gradually, starting at low speed and increasing to high.
  • Add the sugar slowly, one tablespoon at a time, to prevent the meringue from becoming grainy.
  • Continue whipping until the meringue is stiff and glossy, and forms peaks that hold their shape.
  • Use a piping bag or a spoon to shape the meringue cookies.
  • Bake the meringue cookies at a low temperature (200-225°F) for a longer time to prevent them from cracking.
  • Let the meringue cookies cool completely before filling them.
  • Use a variety of fillings, such as whipped cream, buttercream, or chocolate ganache.
  • Dip the filled meringue cookies in melted chocolate for a decadent treat.

Conclusion:

Chocolate dipped meringue sandwich cookies are a delicious and elegant dessert that is perfect for any occasion. With a crisp meringue exterior and a creamy, chocolatey filling, these cookies are sure to please everyone. They are also relatively easy to make, making them a great option for home bakers of all skill levels. So next time you are looking for a special treat, give chocolate dipped meringue sandwich cookies a try. You won't be disappointed!

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