Sandwich Cookies with Meringue Cream
by Editorial Staff
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
- 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.
- In a bowl, beat the sugar with butter, buttermilk, vanilla, eggs and chocolate.
- Add flour, baking soda and salt to the mixture. Stir until smooth.
- With a tablespoon on a baking sheet, place the biscuits at a distance of 5 cm from each other.
- Bake for 8-10 minutes. Remove immediately from the oven, remove from parchment, cool on a wire rack.
- 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.
- Continuing to beat, gradually add the icing sugar, butter and milk. Whisk into fluffy cream.
- Combine the cookies in pairs with 3 tablespoons of the filling.
- 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!
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