Crispy meringue waves: delicate Christmas cookies with chocolate cream

Crispy meringue waves: delicate Christmas cookies with chocolate cream recept

Name: Crispy meringue waves: delicate Christmas cookies with chocolate cream
Prep time: 195 min
Cook time: 195 min
Total time: 195 min
Yield: 20
Ingredients: 5 egg whites; 300 g granulated sugar; 5 egg yolks; 130 g granulated sugar; 4 tablespoons cocoa; 300 g softened butter

Easy to prepare
20 portions
195 minutes

Jan, 16. 12. 2025

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Delicate meringue waves are among the luxurious Christmas cookies that literally melt on the tongue. The airy egg-white batter is slowly dried in the oven, forming a light and crunchy shell, and together with a rich chocolate buttercream it becomes a festive treat that always shines on the table.

This recipe also uses heat-treated egg whites and yolks, which makes the cream more stable and safer than traditional uncooked creams.

For 20 portions

Ingredients

Waves:

5 egg whites
300 g granulated sugar

Chocolate cream:

5 egg yolks
130 g granulated sugar
4 tablespoons cocoa
300 g softened butter

Preparation procedure

Preparing the egg white foam Put the egg whites into a heatproof bowl, add the sugar and heat over a water bath until the mixture reaches 72–75 °C. This way the sugar dissolves completely and the egg whites are simultaneously safely heat-treated.
Whipping the stiff meringue Pour the warm mixture into the bowl of a stand mixer and whisk for 10–15 minutes on high speed until it cools to room temperature and a firm glossy meringue forms that holds its shape well.
Shaping and drying the waves Transfer the meringue into a piping bag fitted with a decorative tip. Pipe regular waves onto a baking sheet lined with parchment paper. Dry in the oven at 90 °C with the fan for approx. 90 minutes, until they are crisp and completely dry. Let cool.
Preparing the egg yolk base Heat the yolks with the sugar over a water bath just like the egg whites, again until the temperature reaches 72–75 °C. Then whisk until thick and foamy and cooled to room temperature.
Finishing the chocolate cream Stir the cocoa into the cooled foam. Finally, beat in the softened butter in portions — the butter and the yolk mixture must be at the same temperature, otherwise the cream may curdle.
Assembling the cookies Pipe the cream onto the underside of one wave, place another on top and press lightly. Let the finished sandwiched waves chill in the refrigerator for at least an hour to set.

Quick recipe info

Number of pieces: approx. 20 sandwiched pieces

Preparation time (active work): 45 minutes

Oven drying time: 90 minutes

Setting time: 60 minutes

Total time: approximately 3 hours 15 minutes

Storage

Store the meringue waves in a cool place, ideally in a closed container in the refrigerator.

They are best within a few days, when the flavor and texture beautifully meld.