Meringue Kisses

Ingredients for 1 servings:

• 150 g butter, room temperature
• 275 g sugar
• 1 tsp vanilla sugar
• 1 pinch of salt
• 2 egg yolks
• 200 g flour
• Flour for the work surface
• Butter for the baking tray
• 3 egg whites
• 60 g jam (blackcurrant)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

enough for about 80 pieces

Using the dough hook of a hand mixer, mix the butter, 25g of sugar, vanilla sugar, salt, and egg yolk until smooth. Add the sifted flour and mix in with your fingers until crumbly. Then knead with your hands until you have a smooth shortcrust pastry, shape it into a brick, and wrap it in cling film and let it rest in the refrigerator for about 30 minutes. Roll out the dough on a floured surface to the thickness of a knife’s back and cut out circles with a diameter of 1 1/2 to 2 cm. Place them 2 cm apart on a buttered baking sheet. Preheat the oven to 165°C. Beat the egg whites until frothy, slowly add the remaining sugar, and beat until stiff. Fill a piping bag fitted with a 1 cm diameter nozzle and pipe a dot of the meringue mixture onto each shortcrust pastry circle. Bake in the preheated oven on the lowest rack for 20 minutes until light golden. Spread currant jam on half of the kisses and then put 2 of them together.