After making the meringue brownies last week I still had some packs of icing sugar left over from my pack from Sugar and Crumbs. I wanted to make something else with the coffee one and I suddenly had a lightbulb moment – cookie meringues!

I needed a good chewy fudgy cookie recipe to make it work so after flicking through some of my cookbooks I spotted the ideal recipe in Jo Wheatley’s Home Baking.

In many ways it reminds me of a whoopie pie but cookie instead of cake. Mr T brought them into work as a thank-you to everyone in his dept for working so hard these past few weeks and they went down very well.

Once again Sugar and Crumbs did not disappoint, I really liked the coffee flavour and the smell when I opened the bag took me right back to Christmas’s as a wee girl having the coffee cream chocolates from the tins of Quality Street/Roses (which one had those or was it both?)

Coffee Cookie Meringues

200g unsalted butter

325g light brown sugar

2 eggs

1 tsp vanilla paste

400g plain flour

1 tsp baking powder

200g chocolate chips (I used half milk/half dark

Preheat the oven to 170C (fan)

Cream the butter and sugar until pale and fluffy

Whisk in the eggs and vanilla

Fold in the flour and baking powder and chocolate chips until you have a stiff dough

Take 2 tablespoons of cookie dough and shape into a ball and place on a lined baking sheet (they need to be well spaced apart so I found 4 dough balls a sheet worked best

Bake in the oven for 12 mins, leave to firm up on the baking sheet for 5 mins and then transfer to a wire rack to cool

Repeat this process until all the dough has been used up

Meringues:

2 egg whites

100g flavoured icing sugar

Preheat the oven to 130C (fan)

Whisk the egg whites until stiff

Add the icing sugar 1 teaspoon at a time and continue to whisk until stiff and glossy

Fill a piping bag and pipe blobs of meringue slight smaller than the cookies onto a lined baking sheet

Bake in the oven for 30mins and leave to cool in the oven

Buttercream:

80g butter (softened)

125g flavoured icing sugar

125g normal icing sugar

A few tbsp of cocoa

A few tbsp of milk

Whisk all ingredients on a high speed until light and fluffy

Pipe a small amount of buttercream onto a cooled cookie, place a meringue on top, pipe another small amount of buttercream on top and press down with the other cookie

Repeat this process until all the cookies have been used up

Enjoy with a steaming cup of coffee!

Thanks again Sugar and Crumbs, you're products really are ace!

***Products sent for review but all thoughts are my own***