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Fill a ziplock bag with the creme, or use a spoon to add the creme to the cookies.
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Pipe a good amount on the bottom part of half of the meringues, then press the other half on top.
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The process is the same regardless of what kind of meringue you use to make these cookies.
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Roll the exposed part of the frosting in some chopped nuts.
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Refrigerate the sandwiched cookies, covered, for at least 6 hours, or better yet – 12-24 hours before consuming. They’re best eaten next day, but can sit in the fridge for several days, tightly wrapped.
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If you wish, you can dip the ends of each meringue into some melted chocolate, or chocolate ganache.
To make the chocolate ganache, pour 2-3 tablespoons of hot cream over 2-3 tablespoons of chocolate chips in proportions of 1:1. Let sit for 2 minutes then stir until smooth.
