My friend Lisa "Pierogie Fingers" came over today and we made these meringue cookies together.
We had a recipe that Lisa found on a blog and it looked great, but the first batch didn't turn out the way we anticipated and they were too "eggy", so we made up our own recipe for the meringue and they turned out much better. Lisa piped perfect little round of meringue and then it was my turn and all mine were the shape of Hershey Kisses, which isn't that good for cookie sandwiches, but they still taste good.
Lisa's perfect piping!
3 egg whites
1 teaspoon vanilla
1 cup sugar
1/4 cup heavy cream
4oz white chocolate
2 tablespoons raspberry jam
Preheat the oven to 300 degrees F
In a stand mixer fitted with the whisk attachment,
whip the egg whites to a peak, gradually add the
sugar and keep whipping until the peaks are stiff.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds onto parchment paper baking sheets,or you could spoon them on if you are not that good with the piping bag, they will turn out just as well .
Bake for 15 minutes, then let sit out for while you mix up the filling.
Heat the cream until hot. Drop the chocolate and jam into the cream and stir until all are melted
and come together. Let cool until firm enough to pipe or spoon onto the meringue shells. I refrigerated mine to make it harden quicker and it's also easier to spread.