Decorated Chocolate Cookies for Kids
Separate 5 eggs. Add the egg yolks, flour and 3 tablespoons of water to a bowl and mix with the whisks of the hand mixer at the highest setting until the viscosity of the batter decreases visibly.
Zest the lemon and, with the salt, add to the batter. Beat the egg whites until stiff while slowly sprinkling in 1/3 cup sugar. Lastly, with a tablespoon, fold the cornstarch into the egg white mixture.
Vigorously stir a small part of the egg white mixture into the egg yolk and flour mixture. Carefully fold in the remaining egg white mixture until a firm sponge mixture develops.
Pour batter into a piping bag and squeeze 40 small heaps (each approximately 2 inches, in diameter) onto a baking sheet that has been lined with parchment paper. Make sure to do this quickly, as the batter quickly falls apart.
Bake in a preheated oven at 375°F for 8-12 minutes until light brown. While baking, leave the oven door slightly ajar so that steam can escape.
Vigorously beat the remaining eggs with the remaining sugar. Cut the vanilla bean lengthwise, scrape out the seeds with a sharp knife and stir together the marrow with the butter until fluffy. Slowly stir in the egg mixture.
With a sharp knife, hollow out the cookies, starting from the smooth side. Fill the cookies with the cream, press all of the cookies together in pairs, lay on a wire rack and let chill in the refrigerator.
Melt the chocolate over a hot water bath. Generously coat the cookies with the chocolate and let dry on the wire rack. Let cool in the refrigerator for about 3 hours. As desired, decorate with funny hats, frosting or faces. Then place in paper muffin cups and serve.