Meringue Sandwich Cookies

Posted by: AUI

Active Time

0 Hour
10 Minutes

Total Time

3 Hour
20 Minutes

Assembly

4.4 oz Meringue Mix 125 g Meringue Mix (504031) (504031) Qty: 1

39.7 oz Water 1125 g Water

61.7 oz Granulated sugar 1750 g Granulated sugar

30.0 oz OE 64% Chocolate Ganache 850 g OE 64% Chocolate Ganache

In a stand mixer fitted with a whip attachment, combine the mix and water, whip for 3 minutes on medium speed until the mixture is foamy. Slowly add the granulated sugar, whip till stiff peaks form. Add desired color if needed. Place into a piping bag fitted with a star tip. Pipe rosettes onto parchment lined sheet pans. Bake for 120 min at 200°F/93°C or until done.
Pipe Orchid Ganache on one Meringue cookie and sandwich together.

12.4 oz COUVERTURE ESSENTIAL 64% DARK COINS, 10KG 350 g COUVERTURE ESSENTIAL 64% DARK COINS, 10KG (540264) (540264) Qty: 1

17.6 oz Heavy cream 500 g Heavy cream

In a saucepan bring the heavy cream to a boil, pour over chocolate stir to combine. Place plastic on the top and allow to crystallize overnight.