Toffifee cookies

Ingredients for 1 servings:

• 150 g flour
• 100 g butter
• 50 g sugar
• 1 egg yolk
• 1 pinch of salt
• 3 egg whites
• 50 g sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 pinch of salt
• 48 pieces of Toffifee confectionery

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Knead the dough ingredients with 1 tablespoon of cold water. Let rest in the refrigerator for 1 hour. Roll out the dough thinly and cut out small circles slightly larger than a Toffifee. Place a Toffifee, rounded end up, on each circle. Beat the egg whites and salt until stiff. Slowly stir in 3/4 of the sugar. Mix the cornstarch with the remaining sugar and stir into the egg white mixture. Also stir in the lemon juice. Pipe the egg white mixture around the Toffifee using a piping nozzle, forming a point in the center. Bake at 150°C for 20 minutes and then let cool in a closed oven. If you can control yourself, let it dry for 1 day.