Baci di Dama

These little meringue cookie sandwiches have been an obsession of Xochi's since she saw them in the Martha Stewart cookie book at the beginning of this baking venture. Every time I made the baking plans she would ask if I was going to make the baci di dama. They do look particularly delicious, so I decided to put them in the schedule. I have never tasted or made these cookies before, so this is a first time in all senses.

There is not much known about baci di dama except that they come from the Piemonte region of Italy. They are originally made with hazelnuts (though I am using almonds) because this area is known for their hazelnuts. The name comes from the shape of the cookie since it resembles a lady's lips ready to impart a kiss upon their lover or who knows, maybe an unsuspecting stranger.

I did not have a pastry bag to make these, so I just cut the tip off of a gallon size zip-lock bag and used that instead. It worked out well, though the shape aforementioned in the paragraph above is compromised a bit.

Baci di Dama

for the cookies:

2 large egg whites
1 cup sugar
1/4 cup unsweetened Dutch process cocoa powder
1 1/2 medium-finely ground blanched almonds

for the filling:

1/2 teaspoon solid vegetable shorting
4 ounces semisweet chocolate, melted

1. Preheat oven to 325 F. Line a baking sheet with parchment.

2. Make cookies: Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites form stiff peaks. Add the sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes. Beat in cocoa until combined. Stir in almonds;mix until completely blended. Batter should be quite thick and sticky.

3. Transfer to a heavy pastry bag fitted with a 1/2-inch sound tip. Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.

4. Bake until slightly cracked, 15-17 minutes, rotating sheers halfway through. Let cool on sheets several minutes, then transfer to a rack to cool completely.

5. Make filling: In a small bowl, combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto flat side of a cookie; place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to wire rack to set; repeat with remaining cookies.