Cloud "Milano" Cookie Sandwiches

About

These desserts are very low carb, but the chocolate ganache centers are reminiscent of the popular “Milano” cookies you can buy at the store! Don’t worry, you don’t need to be a pastry chef to get this recipe down. You might want to start baking more often!

*Please note you will need more chocolate and cream than what is indicated in the ingredient list. The ingredient list is for accurate nutrition only.

Ingredients

2 large raw egg
⅛ teaspoon cream of tartar
2 ounce cream cheese
2 package stevia leaf noncaloric sweetener (green packet)
¼ teaspoon vanilla extract
½ ounce dark chocolate bar 70%-85% cacao
¾ ounce heavy cream

Instructions

Preheat an oven to 325 degrees and line a sheet tray with parchment paper. Separate 2 eggs, and whip the egg whites together with the cream of tartar in a stand mixer until you have stiff peaks.
Set the whipped egg whites aside and wipe your mixing bowl clean. Whip together the remaining egg yolks with the cream cheese, stevia, and vanilla until your have a lump-free, pale yellow batter.
Use a spatula to fold the whipped egg whites by hand into the egg yolk batter. Do this gently, so the air bubbles don’t deflate while mixing.
Use a tablespoon to measure out approximately 24-26 tablespoons of batter onto the lined sheet tray. Bake the tray immediately in the oven for about 17 minutes until the edges of the cloud cookie pieces are lightly golden and they can easily release from the parchment paper.
Once done baking, let the cloud pieces cool fully before continuing. Prep the ganache by chopping 2 oz. of dark chocolate and placing it in a bowl. Have a hand whisk, piping bag (or ziploc bag), and plastic wrap on standby for the next steps.
Heat 3 oz. of heavy cream in a small pot on the stove until the cream simmers. Do not let the cream go above a simmer, or else your ganache will not set properly later. Once heated, immediately pour the cream over the chocolate. Do not stir the chocolate and cream yet.
Place a piece of plastic wrap over your bowl of chocolate and cream. Let the bowl sit for about 120 seconds. Then, use the whisk to stir the ganache together.
Flip the cloud pieces over so the flat sides are exposed. Scoop the ganache into your piping or ziploc bag, and cut the corner. Pipe about 1 ½ tsp of ganache onto HALF of the cloud pieces.
Sandwich your cookies together with the remaining cloud pieces. Allow the ganache to cool fully, or you can enjoy while the chocolate is still melted and gooey!