Chocolate Sandwich Cookies:
1 pack MAYA Decadence Yellow Cake Mix 520 grams
2 tablespoon cocoa powder
1/3 cup oil
white chocolate chunks
4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Pre-heat oven to 350F / 177C. Grease and line 2 cookie sheets. Set aside.
Beat cake mix, cocoa powder, eggs and oil until it forms a dough. Transfer cookie dough into cookie sheets using a #20 ice cream scooper. Put white chocolate chunks on top of cookie dough. Bake for 10-12 minutes. Let it cool.
Place egg whites, sugar, and cream of tartar in the bowl of an electric mixer. Prepare double boiler. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
To assemble: Sandwich marshmallow frosting in between two chocolate cookies. For added sweeter flavor, if available, use a blow torch to brown the sides of the marshmallow frosting.