Raspberry clouds

Ingredients for 1 servings:

• 1 egg white
• 60 g sugar
• 400 g flour
• 150 g sugar
• ½ tsp salt
• 2 m.-sized eggs
• 200 g butter, cold
• 1 lime(s)
• 6 tbsp jam (raspberry jam), without pieces and seeds
• 100 g dark chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Some effort, but very nice cookies, makes about 40 pieces

Beat the egg whites until stiff. While continuing to beat, gradually add the 60g of sugar. Fill the meringue mixture into a piping bag. Pipe approximately 40 hazelnut-sized dots onto a baking sheet lined with baking paper. Bake in the oven at 100°C with the door slightly ajar for approximately 1 hour 30 minutes. Allow the meringues to cool completely. Make a batter from the flour, sugar, salt, eggs, and butter. Preheat the oven to 200°C and line two baking sheets with baking paper. Roll out the dough to the thickness of a knife’s back and cut out circles approximately 5.5 cm in diameter. Cut out another circle with a diameter of 3 cm from half of the circles to form a ring. Place one circle and one ring together on the baking sheet. Wash the lime in hot water, dry it, grate the zest, and squeeze out the juice. Mix both with the raspberry jam. Place about 1/2 teaspoon of raspberry jam into the center of each cookie. Bake the cookies in the oven for about 12 minutes. Cool on a wire rack. Melt the chocolate coating, pour it into a small freezer bag, and cut off a small corner from the bag. Decorate the cookies with strips of chocolate coating and place a meringue in the center of each cookie while the chocolate is still wet. Let the chocolate dry completely.