Flapper Pie Cookies

Instructions

• Filling: Pour milk into a small saucepan set over medium. Heat until milk starts to steam. Meanwhile, whisk egg yolks with 1/4 cup sugar, 1 1/2 tbsp cornstarch, flour and pinch of salt in a medium bowl. Gradually pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to sauce- pan. Cook, whisking constantly, until mixture comes to a boil. Remove from heat and whisk in 1 1/2 tbsp butter and vanilla until smooth. Scrape mixture into a clean bowl and cover the surface directly with plastic wrap. Refrigerate until chilled, at least 3 hrs, preferably overnight.

• Position rack in centre of oven, then preheat to 350F. Line two large rimmed baking sheets with parchment.

• Cookies: Stir ¼ cup graham crumbs with melted butter and ¼ tsp salt in a small bowl. Set aside.

• Combine egg whites with remaining 1/2 tsp salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy and opaque. Increase speed to medium-high and gradually add 1 cup sugar. Continue to beat until stiff, glossy peaks form. Fold in remaining 1 1/2 cups graham crumbs and 2 tbsp cornstarch.

• Transfer egg white mixture to a piping bag fitted with a large round tip. Pipe rounds that are 2-in. wide and 1/3-in. high onto prepared sheets. Sprinkle tops generously with graham-butter mixture. Bake until golden and set, 16 to 19 min. Transfer cookies to a wire rack to cool completely.

• Whisk chilled filling until smooth, then transfer to a piping bag fitted with a large plain tip. Pipe filling onto bottoms of half the cookies, leaving a 1/4-in. border all around. Sandwich with remaining cookies. Transfer cookies to an airtight container and refrigerate for at least 2 hrs before serving. Cookies will keep well refrigerated up to 4 days.