Chocolate meringue confectionery

Ingredients for 1 servings:

• 160 g butter or margarine
• 1 pinch of salt
• 90 g white sugar
• 60 g brown sugar
• 3 egg yolks
• 1 tsp vanilla sugar
• 180 g flour (spelt or white flour)
• 2 tbsp milk
• 120 g dark chocolate, finely chopped
• 70 g white chocolate, finely chopped
• 3 egg whites
• 1 pinch of salt
• 160 g brown sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with white and dark chocolate, sweet and delicious

This amount is enough for a baking tray measuring approximately 28 x 28 cm. Preheat oven to 170°C fan/convection oven. Beat butter or margarine with salt and sugar until soft. Add egg yolks and vanilla sugar and beat until fluffy. Now add the flour and 2 tablespoons of milk and mix well. The batter will be quite thick! Spread the batter on a baking tray lined with baking paper. In a small bowl, combine the chopped white and dark chocolate and spread it evenly over the batter. Beat the egg whites with a pinch of salt until stiff peaks form, gradually folding in the sugar. Carefully spread the meringue mixture over the chocolate pieces, smoothing it slightly. It is important that the entire surface is covered. Bake at 170°C fan/convection oven for approximately 30 to 35 minutes. After baking, let it cool in the pan for about 30 minutes. Carefully slide the entire “sheet cake” out of the pan and cut it into approximately 2 x 2 cm squares using a large, sharp knife. Cool them completely on a wire rack. They taste best after half a day! If you have something to store them in, a tin is best, with a sheet of paper between the layers. Oh, and if the meringue gets too high, no problem! Flatten it slightly after baking, carefully, of course.