Meringue Sandwich
Crisp, airy meringue shells sandwich a luscious whipped cream filling, studded with chocolate pieces. A delightful dessert that's easier than it looks.
- Total time
- 165 min
- Servings
- 3
- Calories
- 450
- Protein
- 6g
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 oz dark chocolate
Instructions
- 1
Preheat oven to 225°F. Line a baking sheet with parchment paper. Draw 6 circles (3-inch diameter) on the parchment, spacing them apart.
- 2
In a large bowl, beat 4 egg whites with an electric mixer on medium until frothy. Add 1 cup granulated sugar gradually, beating on high until stiff, glossy peaks form, about 5-7 minutes.
- 3
Gently fold in 1 tsp cornstarch, 1 tsp vinegar, and 1 tsp vanilla extract until just combined. The meringue should be smooth and hold its shape.
- 4
Spoon the meringue into a piping bag fitted with a large round tip. Pipe a spiral onto each circle, building up the edges slightly to form a shallow nest shape.
- 5
Bake for 1 hour 15 minutes, until the meringues are dry and crisp to the touch. Turn off the oven and let them cool completely inside with the door ajar, about 1 hour.
- 6
In a chilled bowl, beat 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form, about 3-4 minutes. Fold in 2 oz finely chopped dark chocolate.
- 7
Spread the cream mixture onto the flat side of 3 meringue shells. Top with the remaining 3 shells, flat side down, to form sandwiches.
- 8
Refrigerate for at least 30 minutes before serving to let the cream set. Serve chilled, with extra chocolate shavings if desired.
Tools you’ll need
- Electric mixer
- Baking sheet
- Parchment paper
- Piping bag with large round tip
- Mixing bowls
- Rubber spatula
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