CHRISTMAS BISCUIT KISSES
24 biscuits

INGREDIENTS and INSTRUCTIONS:

INGREDIENTS:

DOUGH:
150 g all purpose flour
50 g powdered sugar
1 vanilla sugar
1 egg yolk
100 g butter
1 tablespoon milk

STUFFING:
200 ground hazelnuts
3 tablespoons honey
grated organic lemon peel
Juice of 1 lemon

FRENCH MERINGUE:
3 egg whites
Salt
210 g crystal sugar
2 tablespoons lemon juice

CHOCOLATE DECORATION;
50 g melted dark chocolate

INSTRUCTIONS:

Roll out the dough 4-5 mm thick and cut out circles with a diameter of 5 cm.
Put the filling in the middle of each circle (1 teaspoon).
Cover the filling with meringue. Apply it using a dressing bag. Start from the outer edge of the biscuit disc towards the middle.
Bake at 170 ℃ for 25 minutes on the lowest level of the oven ... to bake the biscuit base.

Draw chocolate lines over the cooled cookies with a dressing bag.

FRENCH MERINGUE:
Beat the egg whites with salt for 10 minutes.
Gradually add the sugar and beat for 10 minutes to dissolve all the sugar.
Add lemon juice and beat for another 5 minutes.

It is better to make ITALIAN MERINGUE (it is more stable)

ITALIAN MERINGUE:
3 egg whites (120 g)
pinch of salt
1/2 teaspoon tartar
2 teaspoons corn starch
30 g water
240 g crystal sugar
1 vanilla sugar

Boil the water with sugar and vanilla. Then cook for another 10-15 minutes. The sugar must be COMPLETELY DISSOLVED.
Beat the egg whites to get the SOFT peaks. Then add the tartar and the corn starch (by mixing thoroughly).
At the end combine the hot dissolved sugar and beaten egg whites: slowly pour the hot sugar liquid into the egg whites while mixing. When all the sugar is added mix still for 5 minutes to get really firm egg whites foam.