Tamal Ray’s recipe for chocolate meringue sandwich cookies

One of the silver linings of lockdown has been discovering all the little hidden eateries in our local area. Top of the list of new finds is a bakery that serves the most incredible sandwich cookies: chewy, toffee-brown biscuits filled with marshmallowy meringue. They have a habit of selling out quickly, so I decided to recreate them at home. If we do ever end up in a lockdown again, at least we’ll have sandwich cookies to keep us happy.

Chocolate meringue sandwich cookies
You can use a microwave to make the ganache by heating the mix for 30 seconds at a time and stirring in between until the chocolate has melted.

Prep 20 min
Chill 1 hr
Cook 25 min
Makes 30

200g unsalted butter, softened at room temperature
100g soft brown sugar
130g caster sugar
2 medium egg yolks (use the whites in the meringue)
200g plain flour, sieved
2½ tbsp cocoa powder, sieved
1 tsp baking powder
4 pinches table salt

For the meringue filling
2 egg medium whites
180g caster sugar
20g golden syrup
100ml water

For the ganache
100ml double cream
100g dark chocolate, broken into pieces

To make the cookies, cream the butter and sugars with an electric beater until pale and fluffy. Stir through the yolks, then add the flour, cocoa, baking powder and salt. Line three oven trays with greaseproof paper, then divide the mixture into 60 grape-sized balls and space them out across the trays. Chill in the fridge for an hour, then bake in an oven heated to 190C (180C fan)/390F/gas 6 for 10 minutes.

For the ganache, warm the cream and chocolate in a saucepan over a low heat and stir until all the chocolate has melted. Leave to cool for a few minutes, then spread over the underside of half of the cookies.

For the meringue, put the sugar, syrup and water in a small saucepan and stir over a low heat until the sugar dissolves. Once completely dissolved, turn up the heat to boil the syrup and cook until the mix reaches 130C on a sugar thermometer. Just before the syrup comes up to temperature, use an electric whisk to whip the egg whites to soft peaks. Add the syrup to the whites a little at a time, whisking after each addition, until all the syrup has been incorporated and the meringue is smooth and glossy.

When the meringue is cool enough to handle, use a piping bag with a 1cm nozzle (or a couple of teaspoons, if you aren’t worried about being so neat) to spread the meringue over the undersides of the non-chocolate-coated cookies, then sandwich the two halves together and tuck in.