Sandwich Cookies with Meringue Cream

Chocolate cookies with a delicate filling.

Ingredients

• Flour – 1.75 cups
• Sugar – 1 glass
• Butter – 100 g
• Buttermilk – 0.5 cups
• Vanilla sugar – 2 teaspoon
• Eggs – 1 pc.
• Black chocolate – 55 g
• Soda – 0.5 teaspoon
• Salt – 0.5 teaspoon
  For filling:
• Powdered sugar – 3 cups
• Butter – 150 g
• Milk – 6-7 tbsp
• Sugar – 100 g
• Proteins – 50 g (2 pcs.)
• Water – 50 g
• Salt – 1 pinch
• Citric acid – 1 pinch
• Lollipops red

Directions

1. Leave the oil at room temperature until softened. Melt the chocolate and cool. Preheat the oven to 190 degrees. Cover the baking sheet with parchment.
2. In a bowl, beat the sugar with butter, buttermilk, vanilla, eggs and chocolate.
3. Add flour, baking soda and salt to the mixture. Stir until smooth.
4. With a tablespoon on a baking sheet, place the biscuits at a distance of 5 cm from each other.
5. Bake for 8-10 minutes. Remove immediately from the oven, remove from parchment, cool on a wire rack.
6. For the filling, first prepare the Italian meringue. Boil the sugar and water syrup to a temperature of 120 degrees. At the same time, beat the whites with salt and citric acid until peaks. Continuing to beat, pour in the syrup in a thin stream. Whisk until firm, white.
7. Continuing to beat, gradually add the icing sugar, butter and milk. Whisk into fluffy cream.
8. Combine the cookies in pairs with 3 tablespoons of the filling.
9. Crush the lollipops into large crumbs. Sprinkle candy crumbs on the sides of the resulting sandwiches.

The meringue cream sandwich cookie is ready. Bon Appetit!