French Meringue Chocolate Sandwich Cookies

Name: French Meringue Chocolate Sandwich Cookies
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 4 large egg whites; 2 1/2 cups powdered sugar; 1 tsp orange extract; Gel Food Coloring (I used pink, blue and yellow); 10 tbsp of Nutella

By Kevin

published Mar 30, 2015, updated Aug 09, 2022

5 from 4 votes

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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!

Let’s start by preheating your oven to 200°F. Line baking sheets with parchment paper. Using a 3-inch round mold, mark the interior ring with a pencil. Continue to make 12 per baking sheet.

Flip the parchment paper over so pencil markings are underneath.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment or use hand mixer and place in a large bowl. Beat until light and foamy on low speed for a minute or two.

Turn the mixer off and add the orange extract. Carefully, add the powdered sugar and beat on medium speed for 20 minutes. This will take a bit so turn it on and let it do it’s magic (hence why I used a stand mixer instead of hand mixer), the meringue will get thick.

Spoon some of the meringue into a decorating bag fitted with a star tip. Then alternately add a colored food gel and meringue. Repeat until 2/3 of bag is full.

Pipe the meringues starting in center of one circle and swirl outward in a circular motion until lined template mark.

Repeat until all meringue is used. This made 20.

Bake for 2 hours. Turn oven off and allow meringues to sit in oven until completely cooled. Remove from oven when cool.

Spread 1 tablespoon of Nutella on the flat bottom of one meringue cookie and twist and press with the flat bottom of another to make a sandwich.

Refrigerate until ready to serve in an airtight container. These are so good. I love the crunch of the baked, sweet, orange infused meringues. The gooey, delicious Nutella filling starts the meringue melting a little and the combination is perfect. Enjoy!