Chocolate Star Cookies with Espresso Meringue
- for the cookies
- 250 grams Pastry flour
- 100 grams brown sugar
- 2 packets Vanilla sugar
- 30 grams grated Milk chocolate
- 2 grams instant Espresso (powder)
- 2 tsps cocoa powder
- 1 large egg
- 125 grams cold butter (cubed)
- 2 Tbsps peppermint liqueur
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.
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.
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.