John Myers
Contents
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Ingredients
For the shortcrust pastry base
- 150 g Flour
- 50 g Bourbon vanilla sugar
- 100 g Butter
- 1 piece Egg yolk
- 1 piece Salt
For the hats
- 3 piece Egg Whites
- 140 g Bourbon vanilla sugar
- 1 tbsp Instant coffee powder
as a filling
- Toffifee
- Grated tonka beans
Instructions
the evening before
- Put all the ingredients in a bowl and knead into a dough by hand. Knead only until the ingredients are well mixed. Wrap the dough in foil and let it rest in the cool overnight.
For the shortcrust pastry bases
- Roll out the dough 3 mm thick on a lightly floured work surface. Cut out the bases with a round cutter 3 cm in diameter and place on a baking sheet lined with baking paper.
For the hoods
- We beat 3 cold egg whites well and then let the sugar trickle in slowly. (The egg white is good if it has a nice shine and the tips stay there). Then loosely fold in the instant coffee powder.
- We now fill the egg whites into a piping bag with a 12-hole nozzle
finish
- Now put a Toffifee on each floor with the curve upwards. Now we put the egg whites over the toffifee and turn it off (the egg whites should not go over the dough base). We dust the hats with freshly grated tonka beans.
- In the oven preheated to 160 ° we bake the Merlin hats on the 2nd rail from the bottom in about 30 minutes.
- Let cool on wire rack. To keep the "hats" nice and crispy, leave the lid of the can a little open.
- makes 68 pieces
- Bourbon Vanilla Sugar - Basics
Nutrition
Serving: 100gCalories: 467kcalCarbohydrates: 63.8gProtein: 4gFat: 21.7g
