leftover danish cookies from jumbo empanadas

Leftover Danish Sandwich cookies (Adapted from Alice Medrich’s Melting Chocolate Meringues)

8 oz bittersweet chocolate, coarsely chopped

3 egg whites

2/8 tsp cream of tartar

¾ tsp vanilla extract

¼ cup sugar (generous)

1 package cappuccino mix (individual serving)

Preheat oven to 350F.

Melt the chocolate, and set aside.

In a large bowl whip the egg whites, cream of tartar, and vanilla extract until soft peaks form. Gradually add the sugar and cappuccino mix and whip till the peaks are stiff, but not dry. Fold in the melted chocolate.

Drop by rounded teaspoon on a silpat lined cookie sheet and bake 8-10 minutes. Leave on the baking sheet to cool.

Sandwich with leftover pastry cream from the danishes you made… yes, you have to make danishes first.

Eat them. Enjoy them. Delicious.