You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
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Rating: 3 stars
I was really excited about this for a holiday bake-off contest. I agree- the chocolate never set- so I had to had more chocolate to make it thicker and re-melt and wait again. The 45 minutes stated to have it cool down is a unrealistic. more like 1 1/2 hours and then I had to use an ice bath in my double boiler. So I finally piped all the chocolate on and covered them with parchment for overnight and woke up and the cookies are all soft and gooey. Not a firm crunchy meringue. Very disappointed. It appears the chocolate added too much moisture to the meringue as they were crunchy prior to filling them. I would suggest not actually making a ganache and just melting chocolate and using that. I think the heavy cream for the ganache ruined it.
Rating: 1 stars
There are several things wrong about this recipe. 1.) It does not make 5 dozen - that would be crazy. 2.) I had better success when upping the temperature from 175 to 200. Cooked at 175 for over 2.5 hours and they never got crispy. The chocolate sauce - never set. It was a liquidy mess - used ghilardi chocolate. Suggestion, up the temperature a little and reduce the amount of cream for the chocolate.
Rating: 5 stars
For my Annual Holiday Cookie/Confection Exchange, I encouraged the participants to try something new, stretch themselves a bit, and discover a new skill in the kitchen.
This year, I decided to finally attempt this adorable looking cookie. I'd never made a sandwich cookie, or a meringue, but I wasn't going to be afraid to try. I carefully read the recipe, bought what I few items I needed, and began. This was far easier than I thought, and my cookies turned out wonderfully. Thank you, Martha!!