Cocoa Meringue Cookies with Chocolate Ganache Filling
Meringues - Makes about 8 dozen cookies (4 dozen sandwiches)
1 c Egg Whites
1 ½ c Sugar
¼ tsp Cream of Tartar
1 packet Hot Cocoa Mix
Combine egg whites, sugar, and cream of tartar in mixing bowl. Place over pot of simmering water and whisk constantly until sugar is dissolved. Remove from heat and beat on high speed until soft peaks form. Gently fold in hot cocoa mix.
Pipe meringues onto parchment lined cookie sheet using a large star tip. Bake at 200F for 3-4 hours. Turn oven off and leave meringues in overnight to dry.
Ganache – Makes enough for 4 dozen sandwiches
8 oz Semi-Sweet Chocolate Chips
4 oz Heavy Cream
Place chips in a mixing bowl. Bring heavy cream to a boil and pour over chips. Let sit 5 minutes.
Whisk gently starting at the center and moving toward edges of the bowl until all the chips have melted and mixture is smooth. Let sit overnight at room temperature.
When ready to use, microwave ganache for 10 seconds and stir to soften. Place in a decorating bag and pipe ganache (no tip) onto bottom of meringue and gently press together with another meringue.