Almond Meringue Cookies with Chocolate Orange Ganac

Name: Almond Meringue Cookies with Chocolate Orange Ganache Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large egg whites; 1/4 teaspoon cream of tartar; 3/4 cup light agave nectar; 1/2 teaspoon vanilla extract; 1 1/2 cups almond meal; 3/4 cup light agave nectar; 1/2 cup heavy cream or soy creamer; 6 ounces unsweetened chocolate, chopped; 1 teaspoon vanilla extract; 1/2 teaspoon orange extract

Servings: persons

1
Preheat the oven to 200F.
2
Line 2 baking sheets with parchment paper.
3
To make the cookies, in a large bowl using an electric mixer combine the egg whites and cream of tartar, beating on medium speed until soft peaks form, about 1 minute.
4
Gradually add the agave nectar and beat about 2 to 3 minutes, or until firm.
5
Beat in the vanilla extract and fold in the almond meal.
6
Place a medium star tip on a pastry bag and fill with batter.
7
Pipe the meringue into 2-inch round filled circles onto the prepared baking sheets.
8
Bake the cookies about 15 minutes, or until slightly golden.
9
Turn off the heat and let the cookies cool in the oven for 4 hours or overnight.
10
Store unfilled cookies at room temperature for several weeks in sealed plastic containers.
11
Filled cookies are best served soon after filling them, otherwise they become soft (some people love them this way).
12
To make the filling, heat the agave nectar and cream in a small saucepan.
13
Place the chocolate into a bowl and pour the hot cream over it.
14
Whisk together until smooth and the chocolate is melted.
15
Stir in the vanilla extract and orange extract.
16
Let the ganache cool completely.
17
To fill the cookies, spread the ganache on the bottom (flat side) of a cookie.
18
Top with a second cookie, bottom side on the filling.
19
Repeat with the remaining cookies.

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 large egg whites, 1/4 teaspoon cream of tartar, 3/4 cup light agave nectar, 1/2 teaspoon vanilla extract, and more.

Yes, Almond Meringue Cookies with Chocolate Orange Ganache Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Meringue Cookies with Chocolate Orange Ganache Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions