Chocolate cookies with a delicate filling.

Summary

Ingredients

• Flour – 1.75 cups
• Sugar – 1 glass
• Butter – 100 g
• Buttermilk – 0.5 cups
• Vanilla sugar – 2 teaspoon
• Eggs – 1 pc.
• Black chocolate – 55 g
• Soda – 0.5 teaspoon
• Salt – 0.5 teaspoon

For filling:

• Powdered sugar – 3 cups
• Butter – 150 g
• Milk – 6-7 tbsp
• Sugar – 100 g
• Proteins – 50 g (2 pcs.)
• Water – 50 g
• Salt – 1 pinch
• Citric acid – 1 pinch
• Lollipops red

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Instructions

1. Leave the oil at room temperature until softened. Melt the chocolate and cool. Preheat the oven to 190 degrees. Cover the baking sheet with parchment.
2. In a bowl, beat the sugar with butter, buttermilk, vanilla, eggs and chocolate.
3. Add flour, baking soda and salt to the mixture. Stir until smooth.
4. With a tablespoon on a baking sheet, place the biscuits at a distance of 5 cm from each other.
5. Bake for 8-10 minutes. Remove immediately from the oven, remove from parchment, cool on a wire rack.
6. For the filling, first prepare the Italian meringue. Boil the sugar and water syrup to a temperature of 120 degrees. At the same time, beat the whites with salt and citric acid until peaks. Continuing to beat, pour in the syrup in a thin stream. Whisk until firm, white.
7. Continuing to beat, gradually add the icing sugar, butter and milk. Whisk into fluffy cream.
8. Combine the cookies in pairs with 3 tablespoons of the filling.
9. Crush the lollipops into large crumbs. Sprinkle candy crumbs on the sides of the resulting sandwiches.

The meringue cream sandwich cookie is ready. Bon Appetit!