Скачать или смотреть Meringue Cookie Sandwiches with Pistachio Buttercream | French Patisserie at Home

Elevate your Sunday bake with a French Patisserie classic.

Today, we are diving into the delicate world of Meringue Cookie Sandwiches. If you’ve ever wanted to recreate those stunning bakery windows in Paris from your own kitchen, this masterclass is for you.

I’m breaking down the science of the perfect meringue (crisp on the outside, airy on the inside) and filling them with a rich, silky Pistachio Buttercream. As a classically trained pastry chef, I’ll show you the professional techniques to make sure your cookies turn out impressive every single time.

🍷 THE PAIRING
It wouldn't be Pairs with Meg without the perfect drink. Today, we’re leaning into the nuttiness of the dessert with a Pistachio & Vanilla Nespresso Iced Latte. The creaminess of the vanilla and the toasted notes of the espresso cut through the sweetness of the meringue beautifully.

🕒 Timestamps
0:00 - Introduction to Meringue cookies
1:41 - Making the Meringue Base
3:27 - Cooking down the eggs & sugar on the Bain-Marie (double boiler)
4:25 - Whisking the Swiss Meringue
5:50 - Weighing & splitting the meringue: one batch for cookies + one for buttercream
6:30 - Whipping the Buttercream
8:00 - Piping the Meringue cookies
9:33 - Adding Pistacchio butter to Meringue Buttercream
11:25 - Nespresso Pairing + Pistacchio Buttercream
12:37 - Building the Meringue Sandwiches
14:50 - Storing extra Buttercream
15:40 - First Taste!

🛒 Ingredients & Instructions
Ingredients:
8 ounces egg whites (8 large eggs will get you 8 oz of whites)
Pinch salt
16 ounces white sugar
3/4 cup unsalted butter (3 sticks)
3oz pistachio butter

Directions:
Set oven to 200 degrees F.

Over a Bain-Marie whisk 8 ounces of egg whites, a pinch of salt and 16 ounces of sugar until mixture is just hot to the touch.

Remove from heat and bring to mixer.

Whisk on medium speed until cool.

Separate meringue in half (should be about 600g so 300g per bowl) and put half in a new bowl, half stays in the mixing bowl.

For the half that is in the mixing bowl still: change to paddle attachment and start slowly adding in chunks of butter, a little at a time.

Continue in medium speed until all butter is incorporated. Increase speed to high and beat until smooth. (It may look like vomit for a few minutes but just walk away and leave it be, it will come together)

Add pistachio butter and mix until incorporated.

With the second half of meringue, put in piping bag with large, open, star tip.

Pipe onto parchment paper, large round spirals.

Bake for about an hour and a half.

They should be hard to the touch and lift easily off parchment paper. You’re essentially just drying them out baking low and slow.

Once baked, assemble cookie sandwiches by piping buttercream between two meringue cookies.

*Leftover buttercream can be frozen. To bring back, heat over buttercream over a Bain Marie and then whip up with mixer and it will turn back into a fluffy buttercream in just minutes!

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