Fairy kisses
A toffee on a thin shortcrust biscuit, hidden under a crispy meringue topping. Is there anything more beautiful? The sweet fairy kisses should not be missing from any cookie plate at Christmas time.
INGREDIENTS
FOR THE DOUGH:
160 g wheat flour (Type 405)
60g powdered sugar
1 pinch of salt
100g butter
2 eggs (size M)
ASIDE FROM THAT
3 packs of Toffifee (45 pieces)
1 pinch of salt
140g powdered sugar
1 egg white
PREPARATION
1. Mix flour with powdered sugar and salt in a bowl. Separate eggs. Set aside the egg whites for the meringue, add the egg yolks and butter to the remaining ingredients.
Knead everything quickly with your hands into a smooth dough. Form the dough into a roll, the diameter of which should be the size of a toffee. Wrap in foil and chill for 1 hour.
2. Preheat the oven to 160 degrees (fan oven: 140 degrees). Line baking sheets with baking paper.
Cut the rolling pin into thin slices and place on the tray. Place one Toffifee upside down on top of each.
3. For the meringue, start beating the reserved egg whites and another egg white in a bowl until stiff. Sprinkle in salt and sugar and beat for 4-5 minutes to form a firm egg white.
Fill into a piping bag with a thin perforated nozzle and cover the toffee from bottom to top with the meringue. Bake fairy kisses in the preheated oven for about 18 minutes. Cool completely.
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