Chocolate Cream and Meringue Cookies
Cookies with chocolate cream and meringue are a recipe featuring fresh ingredients from the shortbread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g flour
- 75 g powdered sugar
- 1 small egg
- 70 g butter
- 3 egg whites
- 150 g powdered sugar
- Lemon juice
- 50 g whipping cream
- 100 g grated chocolate
- cocoa powder (for dusting)
- powdered sugar (for dusting)
Instructions
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1.
For the shortbread dough, quickly combine flour, powdered sugar, egg and cold butter into a dough, wrap in foil and refrigerate for 1 hour.
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2.
Beat egg whites with powdered sugar until stiff peaks form, fold in lemon juice. Fill a piping bag and pipe 16 dollops (about 6 cm diameter) onto a parchment-lined baking sheet. Bake at 120°C for about 1 hour to dry.
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3.
Roll out the shortbread dough on a floured surface, cut out 16 rounds (about 6 cm diameter), place on a parchment-lined baking sheet and bake at 180°C for about 10 minutes until golden yellow.
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4.
Melt chocolate and cream over a double boiler, let cool until spreadable. Pipe onto the shortbread cookies, top each with a meringue cookie, dust with cocoa and powdered sugar.
