So I was thinking with Easter around the corner a nice little sweet treat was in order. My French Meringue Chocolate Sandwich Cookies are so easy to make and there are only 5 ingredients to make these. Sound good? Do I have your attention?
I’ve been playing around with a meringue dessert idea for a while now and remember back in the days while working at a patisserie in San Francisco that the baker would make huge 9″ meringue rounds, bake them and then layer them into cakes with chocolate mousse. It was so damn good as they still had a little crunch to them, but at the same time “melted” and added a layer of deliciousness to the cake.
I’ve tried various good and bad techniques to make the pastel color swirl in the meringue and like my latest the best. First round I made separate batches of meringue and added food coloring, but what a hassle. Second round had me adding a drop of food coloring to each dollop of meringue as I filled a pastry bag. That was OK, but not all that consistent. Third time I opted away from the food coloring and adopted the entry of food gels. After each dollop of meringue was added to the pastry bag fitted with a star tip, I squeezed about a tablespoon of a color and repeated until the bag was almost full. I piped the meringues out and the swirl was a delicate and pretty result.
Strangely enough I used pink, light blue and yellow alternately, but the rainbow effect didn’t come through and my result are these delicately colored meringues. I think next time more gel will be added for a more impactful, colored gradient.
After baking these cool and then a tablespoon of Nutella is added and another meringue is twisted and pressed on top to make these cookie sandwiches. I kept them refrigerated to firm up and served them as a dessert this past weekend. They are quite delicious!
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March 30th, 2015
So I was thinking with Easter around the corner a nice little sweet treat was in order. My French Meringue Chocolate Sandwich Cookies are so easy to make and there are only 5 ingredients to make these. Sound good? Do I have your attention? I've been playing around with a meringue dessert idea for a while now and reme... Read More
March 27th, 2015
For the past few months now I have been helped, nurtured, embraced and guided along the way by some pretty amazing fellow food bloggers. Not just about food, but about blogging, photography and numerous topics. The group I have come to really love and check in with for questions, answers, sharing of food ideas, recipes ... Read More
March 25th, 2015
Poking around in the refrigerator I saw a large jar of marinated artichokes. Who the heck bought these? I certainly don't remember it, but I could have. You know it was a good deal at Costco, or something. Anyways, I could make a nice primavera pasta dish, or better yet, a dip. The dip idea won over as we were having co... Read More
March 23rd, 2015
Keviniscooking has been compensated by the Oregon Raspberry & Blackberry Commission. All opinions are mine alone. Thanks for supporting the brands who support Keviniscooking! #Oregon-Berries #ORBC So as I was rearranging the old cookbook collection I came across some wonderful old favorites and one's cover art mad... Read More
March 20th, 2015
For today's post, my Pineapple Guajillo Chile Pulled Pork, I decided to utilize the wonderful pineapple. A favorite fruit around this house. From smoothies, to salsas, to roasting on the BBQ with a dusting of cinnamon. It's sweet and tangy flavor and texture is wonderful. I used not only small, diced cubes in the toppi... Read More
March 18th, 2015
The other day a fellow male food blogger I follow, Mike over at The Iron You, made these roasted tomatoes. The pictures were what grabbed me. Isn't that always the way? Anyways, I thought about it and figured I'd make my own, too, and use them in a recipe. I couldn't just chop them and drop them in something without mak... Read More
March 16th, 2015
OK, just look at these sweet treats! Could you possibly resist? Yes, I know Saturday was Pi Day, 3.14, March fourteenth... the blogosphere is awash with so many pie recipes it was crazy. But I wanted something a little different to present to you and besides, I actually made these a week or so ago and finally was able t... Read More
March 13th, 2015
These Slow Cooker Szechuan Sticky Beef Short Ribs are simmered for six hours and are beyond tender. The kicker, surprise ingredient in this one is apple sauce. I like to sneak it into recipes whenever I can for not only flavor, but as a thickening agent. I feel it lends itself well with the fresh ginger, Chinese Five Sp... Read More
March 11th, 2015
You know with St. Patrick's Day coming quicker than I had anticipated, I decided an Irish dish in honor of my heritage was in fast order. I didn't feel like doing the traditional or the expected with a corned beef and cabbage styled meal, there's nothing wrong in that, but I had a recipe card from my Grandmother for ... Read More
March 9th, 2015
The idea for this salad originated from the wonderful cookbook by Yotam Ottolenghi, Plenty More. I don't mind the occasional sweet dessert after dinner or bacon on a Sunday morning, but the eating for us has changed for the better. More salads, more fish and grains. I wanted a side dish for the roasted chicken I had ... Read More