Cookie Meringues

By Clare Longley - January 29, 2015



After making the meringue brownies last week I still had some packs of icing sugar left over from my pack from Sugar and Crumbs. I wanted to make something else with the coffee one and I suddenly had a lightbulb moment – cookie meringues!


I needed a good chewy fudgy cookie recipe to make it work so after flicking through some of my cookbooks I spotted the ideal recipe in Jo Wheatley’s Home Baking.

In many ways it reminds me of a whoopie pie but cookie instead of cake. Mr T brought them into work as a thank-you to everyone in his dept for working so hard these past few weeks and they went down very well.

Once again Sugar and Crumbs did not disappoint, I really liked the coffee flavour and the smell when I opened the bag took me right back to Christmas’s as a wee girl having the coffee cream chocolates from the tins of Quality Street/Roses (which one had those or was it both?)

Coffee Cookie Meringues
200g unsalted butter
325g light brown sugar
2 eggs
1 tsp vanilla paste
400g plain flour
1 tsp baking powder
200g chocolate chips (I used half milk/half dark
Preheat the oven to 170C (fan)
Cream the butter and sugar until pale and fluffy
Whisk in the eggs and vanilla
Fold in the flour and baking powder and chocolate chips until you have a stiff dough
Take 2 tablespoons of cookie dough and shape into a ball and place on a lined baking sheet (they need to be well spaced apart so I found 4 dough balls a sheet worked best
Bake in the oven for 12 mins, leave to firm up on the baking sheet for 5 mins and then transfer to a wire rack to cool
Repeat this process until all the dough has been used up

Meringues:
2 egg whites
100g flavoured icing sugar
Preheat the oven to 130C (fan)
Whisk the egg whites until stiff
Add the icing sugar 1 teaspoon at a time and continue to whisk until stiff and glossy
Fill a piping bag and pipe blobs of meringue slight smaller than the cookies onto a lined baking sheet
Bake in the oven for 30mins and leave to cool in the oven

Buttercream:
80g butter (softened)
125g flavoured icing sugar
125g normal icing sugar
A few tbsp of cocoa
A few tbsp of milk
Whisk all ingredients on a high speed until light and fluffy
Pipe a small amount of buttercream onto a cooled cookie, place a meringue on top, pipe another small amount of buttercream on top and press down with the other cookie
Repeat this process until all the cookies have been used up

Enjoy with a steaming cup of coffee!

Thanks again Sugar and Crumbs, you're products really are ace!





***Products sent for review but all thoughts are my own***

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