I really love these Christmas cookies, but unfortunately, they are on my “do-not-eat-list”. That’s basically a “good or naughty” list like Santa has. Too much sugar means naughty in this case… and these little fellas are made with quite some sugar. Well… even though I still love them – our relationship is complicated right now ;) Anyway. If I can’t, it does not mean you can’t. If you share your problems, they get much smaller… so grab some of the Fairy Kisses with Toffifee and enjoy them – so I don’t eat them all ;)
If you want to be overly precise these cookies are actually no cookies. Maybe little cakes? The base is a cookie, but with the filling and topping, it looks and feels more like a little meringue cake. No matter – delicious fellas is probably the best description here ;)
I think these little meringue cakes look really nice – but like in real life, it’s the inside that counts. These little chocolate candies with chocolate, caramel and hazelnuts aka. Toffifee are on their own already really nice – in combination with the cookie and the meringue topping, it gets even better. The best thing about these fellas – they are very easy to prepare. All you got to do is making the chocolate dough (you could also use pre-made dough from the supermarket), then you add the Toffifee on top and cover everything with the meringue. Simple as that ;)
Try to cover the Toffifee completely with the meringue. It is not a problem if there is a tiny bit of space between cookie and meringue – no problem. The meringue will expand a bit and closes smaller gaps, but not big ones. So keep that in mind. You don’t want the caramel and chocolate to spill out and spread all over the baking tray. We want to keep all the good stuff inside ;)
The cookies/cakes have to bake at a low temperature – 320°F is mentioned in the recipe. Do not go higher or the meringue will brown. We do not want the meringue to get brown spots. Fairy Kisses should be as white as possible. Depending on the egg whites you are using (how fresh/old they are) it can happen that you get some small cracks in the meringue. I don’t think that is a big issue. The Fairy Kisses still look good with those small cracks ;)
Note: Make sure you let the Fairy Kisses cool down completely before moving. If you try to lift them when they are still warm it can happen that the meringue topping will split from the cookie and the filling. Since the filling is still soft and liquid it will just disconnect from the meringue. By letting them cool down completely the caramel/chocolate will keep everything together ;)
INGREDIENTS / ZUTATEN
For the dough:
2.8 oz. (80g) all-purpose flour
0.7 oz. (20g) cocoa powder
1 oz. (30g) sugar
pinch of salt
2.5 oz (70g) cold butter
For the filling/topping:
2 large egg whites
pinch of salt
4.6 oz. (130g) sugar
1/4 tsp. cornstarch
20-22 Toffifee
Für den Teig:
80g Mehl (Type 550)
20g Kakao
30g Zucker
Prise Salz
70g kalte Butter
Für die Füllung/Belag:
2 Eiweiß (L)
Prise Salz
130g Zucker
1/4 TL Speisestärke
20-22 Toffifee
DIRECTIONS / ZUBEREITUNG
2. For the topping make a meringue by adding the egg whites and salt to a bowl and whisk on high speed until shite and foamy. Gradually add the sugar and mix until stiff peaks form. Mix for 6-8 minutes more until the sugar has dissolved completely. Sift the cornstarch on top of the stiff egg whites and mix in. Fill into a piping bag with a large star tip and place in the fridge until needed.
3. Preheat the oven to 320°F (160°C). Line a baking sheet with baking parchment and set aside. Roll out the dough on a floured surface (or between two sheets of baking parchment) and cut out 20-22 rounds with a diameter of about 2 inches (5cm). Place the dough circles on the baking sheet with some space in between and place a Toffifee upside down (chocolate side down) in the center of each piece of dough and pipe a swirl of meringue on top to cover the Toffifee completely. Bake for 24-26 minutes until the meringue is dry but not browned – you want the meringue as light as possible. Take out of the oven and let cool down on a wire rack. Store in a tin box without any other cookies.
2. Für den Belag eine Baisermasse zubereiten und dazu das Eiweiß mit einer Prise Salz aufschlagen. Sobald das Eiweiß schaumig ist, den Zucker langsam einreisen lassen und für 6-8 Minuten auf höchster Stufe aufschlagen, bis sich der Zucker aufgelöst hat. Die Stärke darüber sieben und untermischen. Die Masse in einen Spritzbeutel mit großer Sterntülle füllen und bis zur weiteren Verwendung in den Kühlschrank legen.
3. Den Ofen auf 160°C (320°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig auf einer leicht bemehlten Fläche (oder zwischen zwei Stücken Backpapier) dünn ausrollen und mit einem runden Keksausstecher etwa 20-22 Kreise mit einem Durchmesser von etwa 5cm (2 inches) ausstechen. Die Teigkreise mit etwas Abstand zueinander auf das Blech setzen und auf jedes Teigstück ein Toffifee (mit der glatten Seite nach unten) in die Mitte setzen. Die Baisermasse dann auf Toffifee und Teig aufspritzen und das Toffifee damit komplett bedecken. Für 24-26 Minuten backen – die Baisermasse sollte fest sein, aber keine oder nur sehr wenig Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Getrennt von anderen Plätzchen in einer Blechdose aufbewahren.
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Toffifee Fairy Kisses
- Prep Time: 30m
- Cook Time: 26m
- Total Time: 2h
- Yield: 20 1x
- Category: Cookies
- Cuisine: German
Description
Delicious little fellas – a chocolate cookie topped with a Toffifee candy and a meringue dome… awesome combination and so easy to prepare!
Ingredients
Instructions
Notes
Recipe adapted from sallys-blog.de
