Clementine Mocha Meringue Sandwich Cookies
Clementine Mocha Meringue Sandwich Cookies that melt in your mouth with crispy layers of almond meringue, fresh citrus & fluffy mocha cream.
Ingredients
for the french meringue
- 4 (122g) egg whites room temperature
- ⅓ cup (85g) granulated sugar
- ⅓ cup (40g) almond flour
- 1 cup +⅓ extra for dusting (145g) powdered sugar set aside ⅓ cup
- ¾ cup (40g) flaked almonds lightly toasted
for the clementine mocha chantilly cream
- 1/4 tsp (3g) gelatine powder (optional)
- ¾ cup (177ml) cup - heavy cream
- 1 tbsp (8g) duch-processed cocoa powder
- 1 tsp (5ml) vanilla extract
- zest of 3 clementines
- 3 clementines peeled and cut into small pea sized cubes
special equipment
- ½ inch round piping tip
- ½ inch open star piping tip
Instructions
for the french meringue
- Preheat the oven to 250°F. And line 2 baking pans with a silicone baking mat of the same size or parchment paper.
- Place egg whites into the bowl of a stand mixer fitted with the whisk attachment. Or use a hand-held beater. Whisk on medium speed, until egg whites begin to foam.
- Add half the super in 1 tbsp increments while the machine continues to whisk until soft peaks form. Add in the remaining sugar in 1 tbsp increments, then increase the mixing speed to high, and whisk until stiff peaks form. Approx. 3-4 minutes.
- Using a spatula, fold in ground almonds and powdered sugar until just combined. DO NOT over fold or the batter will deflate.
- Spoon the meringue mixture into a large piping bag with a ½ inch round nozzle and pipe 14 (2 x 1 ¼ inch) ovals on each pan (28 cookies total) leaving a ½ inch space in-between each cookie.
- Decorate each cookie with flaked almonds then dust liberally with icing sugar.
- Leave to sit for 2-3 minutes, then dust with powder sugar again and bake for 40 mins until crisp. Turn off the oven and let the cookies cool for at least 20 minutes inside with the oven door propped oven.
for the clementine mocha chantilly cream
- (OPTIONAL) - if using gelatine, bloom by sprinkling the gelatine into a bowl of 3 tbsp of cold water. Let it rest for 2 minutes before heating in the microwave for 30 seconds until dissolved. Let it cool to room temperature.
- In a clean medium sized bowl, add the whipped cream, cocoa powder and vanilla extract. Whisk on high speed until soft peaks form before adding gelatine if using. Continue to beat until stiff peaks form. Approx. 5 minutes. Fold in the clementine zest until evenly distributed. Chill covered in the fridge until ready to use.
to assemble
- Gently peel the baked meringue cookies from the pans (when fully cooked, they should not tear) and match them up into pairs.
- Spoon the chantilly cream into a large piping bag fitted with a ½ open star tip.
- Pipe a swirl of cream onto half of the meringue cookie. Top with sliced clementines then sandwich with another meringue cookie and pipe a swirl of cream along the top of each sandwiched pair to finish. Serve immediately.
Notes
STORING NOTES:
Prior to assembling, the meringue cookies remain crisp and fresh for 1 week when stored in an air-tight container.
Once assembled, they should be enjoyed immediately. If gelatine was used in the cream, the assembled sandwiches remain fresh for 2 days when chilled in the fridge inside and air-tight container.