Light, beautiful -- and wheat-free.
Servings: 30 sandwich cookies
- 3 large egg whites
- 3/4 cup superfine sugar
- Pink food coloring paste (optional)
- 3 tablespoons raspberry jam
- 4 ounces goat cheese, at room temperature
Preheat the oven to 275 degrees. Line 1 or 2 large rimmed baking sheets with parchment paper.
In the bowl of a stand mixer (with whisk attachment) on medium-high speed, beat the egg whites for a few minutes, until they are the consistency of shaving cream. Sprinkle 1 heaping tablespoon of sugar at a time over them, mixing to incorporate after each addition, until a smooth, glossy, stiff meringue forms. Add a dot of food coloring paste, if desired.
Use a dot of the meringue mixture to stick down each corner of the parchment paper on the baking sheet. Drop the mixture onto the baking sheet in 1/2-tablespoon amounts spaced 2 inches apart. Bake for 1 1/2 to 2 hours (if you are using 2 baking sheets, rotate them top to bottom and front to back halfway through the baking). The meringues should be crisp on the outside and should sound hollow when tapped on the bottom. Carefully dislodge them from the paper and rest them on their sides to cool completely.
To assemble, spread half of the meringues with the jam and the other half with the goat cheese, on their flat sides. Press each jam half against a goat cheese half, resting the cookie sandwiches on their sides. Cover and refrigerate if not serving within 1 hour. Let sit at room temperature for 30 minutes before serving.
The meringues can be stored in an airtight container for up to 2 weeks; the cookies can be assembled, covered and refrigerated a few hours before serving.
Adapted from "Gorgeous Cakes," by Annie Bell (Kyle Books, 2006).
Tested by Bonnie S. Benwick.
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