Cashew Meringue Cookie

This is similar to the French macaron but instead of using almond flour, I'm using cashew nuts. The cashews are coarsely chopped to add crunchiness when you bite the cookie.

You can eat it as it is but it is better to add a filling. I chose chocolate ganache because it makes it appetizing and delectable.

Cashew Meringue Cookie

Meringue with cashew nuts

• 3 egg whites
• ¼ tsp cream of tartar
• ¼ cup sugar
• ½ cup cashew, finely chopped

Filling: Chocolate Ganache

• ½ cup whipping cream
• ¼ cup semi-sweet chocolate
• ¼ cup dark chocolate

1. Preheat oven to 300°F.

2. In a stand mixer with whisk attachment, beat the egg whites.

   

3. When it starts to bubble, add the cream of tartar.

   

4. Then slowly add the sugar. Beat until the egg whites become stiff and glossy.

   

5. Fold the cashew nuts.

   

6. Put the egg white mixture in a piping bag with a round tip. Then pipe in a circle. Bake for 40-45 minutes or until it is brown.

   

Filling: Chocolate Ganache

1. In a saucepan, bring the whipping cream into a boil. (about 3 minutes)

   

2. Pour the whipping cream in the chocolates and let it sit for a minute before stirring. Stir until it is smooth.

   

Assembly

1. Take one side of the meringue and spread the ganache.

   

2. Then close it with another meringue. Chill.