Fairy kisses

Ingredients for 1 servings:

• 250 g flour
• 50 g cocoa powder, unsweetened
• 100 g sugar
• 200 g butter
• 1 egg yolk
• 1 pinch of salt
• 1 pinch(s) of tonka bean zest, optional
• 45 pieces of confectionery (Toffifee)
• 6 egg whites
• 1 pinch of salt
• 390 g sugar
• ¾ tsp cornstarch

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

with Toffifee and chocolate biscuit, for 45 pieces

Makes about 45 fairy kisses. Shortcrust pastry Cut the cold butter into small pieces and mix briefly with the sugar and salt. Add the egg yolk and mix it in. Then add the flour, cocoa and tonka bean and knead it. Be careful not to knead the dough for too long, as otherwise it will get too warm. Quickly press the dough into a ball with your hands, cover it and put it in the fridge for at least 30 minutes. Meringue Beat the egg whites with the pinch of salt until stiff peaks form. Gradually add the sugar and mix for about 5-10 minutes until the sugar has dissolved. Sift in the cornstarch and fold it in. Knead the dough briefly with your hands. Roll it out on a lightly floured surface to a thickness of 3 mm. Cut out the dough using a 6 cm round cutter and place the circles on baking paper. Place a Toffifee cookie onto each dough circle, convex side up. Fill the meringue into a piping bag with a large opening (the shape you like best) and pipe it evenly onto the cookies. Bake the meringue cookies at 140°C (284°F) for 30 minutes (170°C (22 mins)).