John Myers
Christmas Cookies: Meringue Chocolate Thalers
The perfect christmas cookies: meringue chocolate thalers recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 325 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 20 g Cocoa powder
- 1 Pc. Egg
- 150 g Butter in pieces
- 40 Pc. Walnut kernels
- 4 Pc. Protein
- 2 tsp Lemon juice
- Knead the flour, 125 g sugar, vanilla sugar, salt, cocoa, egg and butter into a smooth dough. Wrap in foil and refrigerate for about 40 minutes.
- Roll out the dough on a floured surface approx. 3 mm thick and cut out circles (approx. 4 cm diameter). Knead the remaining dough again and process in the same way. Place the cookies side by side on baking sheets lined with baking paper.
- Beat the egg whites until stiff and stir in the lemon juice. Then keep beating and pour in 200 g of sugar. The egg whites should be shiny white. Pour the egg whites in portions into a piping bag with a perforated nozzle and squirt tuffs onto the brown cookies. Leave an approx. 2 mm wide border all around, as the egg white rises when baking.
- Halve the walnut kernels and place half a nut in the middle of the tuff. Bake the trays one after the other in a preheated oven at 175 degrees (or fan oven 150 degrees) for about 12 – 15 minutes. Then place on a wire rack to cool down.
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