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This recipe takes your average meringue cookie to an entirely new, mouth-watering level!
4 egg whites
3/4 cup sugar
1 teaspoon Gefen Vanilla Extract
1 stick margarine (use soy-free, if needed)
1 teaspoon Gefen Vanilla Extract
2 egg yolks
1 teaspoon Haddar Coffee, dissolved in 1 teaspoon boiling water
melted chocolate, for dipping
Preheat oven to 225 degrees Fahrenheit.
In a large mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form and mixture is glossy. Add vanilla.
With a piping bag fitted with a star tip, pipe meringues onto lined baking sheet.
Bake for one hour and then turn off oven. Allow to cool for an additional hour in closed oven.
While meringues are baking, cream together Mocha Cream ingredients in mixing bowl. Place in refrigerator until chilled.
Remove meringues from oven. Dip bottoms of meringues (flat side) into melted chocolate, and return to lined baking sheet to harden. (You can place them chocolate-dipped side down; the meringues remove easily once the chocolate hardens.)
Place about 3/4 teaspoon of Mocha Cream onto bottom of a meringue and sandwich with an additional meringue. Repeat with remaining meringues.
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How do you store this Can it be frozen?
I found some of these tricks online and I think it will be very helpful. You can freeze meringues but you must be careful that when they defrost they do not absorb any moisture, as this will soften the outside of the meringue. We would suggest putting them in airtight containers, layered with parchment paper, taking care not to crush them. Freeze for up to 1 month.
Mocha Sandwich Meringue I made it for a dessert for pesach! My whole family really enjoyed it. All and all it is sweet and delicious dessert.
Turned out great, how should I store them since we’re not having them till Sunday
We are so happy you enjoyed them! The best way to store them is in an airtight container.