Chocolate Star Cookies with Espresso Meringue

0
Average: 0 (0 votes)
(0 votes)
Chocolate Star Cookies with Espresso Meringue
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
57
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories57 kcal(3 %)
Protein0.8 g(1 %)
Fat2.5 g(2 %)
Carbohydrates8 g(5 %)

Ingredients

for
50
for the cookies
250 grams
100 grams
2 packets
30 grams
2 grams
instant Espresso (powder)
2 teaspoons
1
large Egg
125 grams
cold Butter (cubed)
2 tablespoons
for the meringue
1
60 grams
fine Sugar
2 grams
instant Espresso (powder)
Cocoa powder (for dusting)

Preparation steps

1.

For the cookies: Combine the flour, sugar, vanilla sugar, grated chocolate, espresso powder and cocoa powder in a large bowl. Add the egg, peppermint liqueur and distribute the butter over the top. Mix everything together using a pastry cutter or two forks, then quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.  

2.

Roll the dough out on a lightly floured surface to about 2-3 mm (approximately 1/10 inch) thick. Cut into stars using a cookie cutter and place on a baking sheet lined with parchment paper.

For the meringue: Beat egg white until soft peaks form. Gradually add the fine sugar and espresso powder and continue beating until stiff and glossy. Transfer the meringue to a piping bag affixed with a star tip and pipe onto the stars. 

3.

Bake in an oven preheated to 175°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 10-12 minutes. Remove from the oven, cool on a wire rack and dust with cocoa powder before serving.