Summary

Ingredients

• 1 egg white
• 60 g suar
• 400 g flour
• 150 grams sugar
• 0.5 teaspoon ½ salt
• 2 medium egg (s)
• 200 g butter, cold
• 1 lime (s)
• 6 tablespoon jam (raspberry jam), without pieces or seeds
• 100 g chocolate couverture, dark

Print Recipe Pin Recipe

Instructions

1. Beat the egg whites very stiff. While continuing to beat, gradually pour in the 60 g sugar. Pour the meringue into a piping bag. Sprinkle about 40 hazelnut-sized dots on a baking sheet lined with baking paper. Dry in the oven with the oven door slightly open at 100 ° C for approx. 1 hour 30 minutes. Let the meringues cool completely.
2. Make a dough out of flour, sugar, salt, eggs and butter. Preheat the oven to 200 ° C and line two baking sheets with parchment paper. Roll out the dough as thick as the back of a knife and cut out circles with a diameter of approx. 5 1/2 cm. Cut out another 3 cm diameter circle from half of the circles to create a curl.
3. Put 1 circle and 1 donut together on the baking sheet. Wash the lime with hot water, dry it, rub the peel and squeeze out the juice. Mix both with the raspberry jam. Put about 1/2 teaspoon of raspberry jam in the middle of each biscuit. Bake the biscuits in the oven for about 12 minutes. Let cool on a wire rack.
4. Melt the couverture, put it in a small freezer bag and cut off a small corner from the bag. Decorate the biscuits with couverture strips and place 1 meringue in the middle of each biscuit in the still moist chocolate. Let the chocolate dry completely.