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Toffifee Feenküsse | Bake to the roots

Toffifee Fairy Kisses

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  • Author: Bake to the roots
  • Prep Time: 30m
  • Cook Time: 26m
  • Total Time: 2h
  • Yield: 20
  • Category: Cookies
  • Cuisine: German


Delicious little fellas – a chocolate cookie topped with a Toffifee candy and a meringue dome… awesome combination and so easy to prepare!


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


1. Add flour, cocoa powder, sugar, and salt to a bowl and mix until well combined. Add the cold butter in small pieces and mix/knead everything quickly to get a nice smooth dough. Do not overwork the dough or it will get warm and we don’t want that. Wrap in plastic wrap and place in the fridge for about 1 hour.
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.


Recipe adapted from