Ingredients:

  • 1 cup (113g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • Pinch of salt
  • 1/2 cup (120ml) heavy cream, chilled
  • 4 ounces (113g) semi-sweet chocolate, chopped
  • 2 tablespoons (30g) granulated sugar (optional)

Instructions:

  1. Line two baking sheets with parchment paper.
  2. In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
  3. Add egg whites one at a time, mixing well after each addition.
  4. Stir in vanilla extract.
  5. Gently fold in sifted all-purpose flour and salt until just combined.
  6. Transfer dough to a pastry bag.
  7. Pipe small squares onto prepared baking sheets, leaving space between each.
  8. Chill piped cookie squares for 30 minutes in the fridge.
  9. Preheat the oven to 350°F (175°C).
  10. Bake cookies for 10-12 minutes, or until edges are lightly golden.
  11. In a bowl, whip heavy cream to soft peaks.
  12. Gently fold in chopped chocolate until combined.
  13. Once cookies are cooled, pair them up.
  14. Pipe or spread filling onto one cookie and top with another.
  15. Allow sandwiches to set briefly before serving.