These crisp, delicate, light as feather pink Meringue Cookies with dark brown chocolatey center will take over Valentine's Day cake. They are beautiful, dainty little delights that will alleviate anyone!
- 4 egg whites room temperature
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- Red gel food coloring
- Melted chocolate for the filling
Line a baking sheet with parchment paper and preheat the oven to 200 degrees F. Set aside.
Using an electric mixer, beat eggs on medium and add cream of tartar. Once the two ingredients are combined, switch the mixer to high and slowly add sugar. Keep mixing until you achieve a smooth, white consistency with stiff peaks. Add a few drops of gel food coloring.
Using your 1M Wilton tip and a good piping bag, pipe 2-inch meringue cookies onto you lined baking pan, keeping them a couple of inches apart from each other.
Bake for two hours. Once two hours has set turn off heat and let sit in the oven for about a half hour.
Remove from oven and peel off the parchment paper carefully. Allow to cool.
Spread melted chocolate on flat side of one cookie and sandwich with another. Happy Valentine’s Day!
Serving: 1sandwich cookie | Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 10mg | Potassium: 16mg | Sugar: 10g | Calcium: 1mg | Iron: 1mg
Servings: 20 sandwich cookies