Light and airy, these Meringue Sandwich Cookies are held together with a decadent dark cocoa ganache filling, making these a great treat for the holiday season. Top your cookies with colorful sprinkles to add some added color and texture.
Preheat oven to 250°F. Line cookie sheets with parchment paper.
In large bowl, whip meringue powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip on high speed until stiff peaks form. Add vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.
Add small amounts of icing color to meringue mixture and stir to marble slightly (color should look streaky).
Drop batter by 1-1/2 tablespoonfuls on prepared cookie pan and use the back of spoon to form a 2 -2-1/2 in. circle. Repeat until 36 meringues have been formed. Sprinkle with sprinkles.
Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan.
For filling, heat whipping cream in saucepan just to boiling point. Do not boil. Remove from heat and pour over candy melts. Stir until smooth and glossy, then let sit until thickened. Pipe or spoon onto the bottom of 1 meringue, then top with another cookie, repeating until all cookies have been filled.