Wet fairy kisses

Ingredients for 1 servings:

• 4 egg yolks
• 200 g butter, at room temperature
• 200 g dark chocolate coating, melted/tempered
• 150 g sugar
• 50 g flour
• 50 g hazelnuts, grated
• 2 tbsp cocoa powder
• 4 egg whites
• 200 g sugar
• 75 ml water
• Salt
• 25 pieces of confectionery (Toffifee)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

in a chocolatey style reminiscent of fairy kisses, makes about 25 pieces

Preheat oven to 190°C fan/convection oven. Cream the butter and sugar until fluffy, then gradually add the egg yolks, mixing in one at a time. Carefully fold in the chocolate coating. Mix the flour, grated nuts, and cocoa powder together well, then stir in well. First, pour about half of the batter into a (greased if using a brownie pan) brownie tin (the base should be completely covered). Arrange the Toffifee in a grid pattern on the batter, chocolate-side down, 1 cm apart. Carefully spread the remaining batter over the Toffifee, being careful not to move them. It’s a good idea to remember roughly where the Toffifee were so that you have a Toffifee right in the middle of each piece later. Smooth everything out and place it in the preheated oven for 15 minutes. Meanwhile, dissolve the sugar for the meringue in the water in a saucepan over low heat. Brush the edges of the pan with water and, without stirring, boil the sugar until it forms a ball —> mine was around 125°C. In the meantime, beat the egg whites with a pinch of salt until stiff peaks form. While the sugar is still hot, stir it into the beaten egg whites in a thin stream while the whisk is running. Continue beating until the mixture has cooled slightly. Pipe the meringue mixture onto the brownie mixture using a piping bag or simply spread it on top. Reduce the oven to 160°C and bake for another 8-10 minutes. Allow everything to cool completely and then cut out the individual squares using the Toffifee distribution. You may want to freeze it briefly beforehand, as the meringue, like the brownie, is otherwise very moist. If you don’t want to use sugar, you can certainly make the whole thing with regular meringue mixture; just leave out the water. This means the topping won’t be as creamy, which I think is particularly nice for this recipe.