Chocolate meringue biscuits

Name: Chocolate meringue biscuits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 175 g flour, 75 g sugar; 1 package Vanillin sugar; 75 g cold butter/margarine; 1 egg, 1 pinch of salt (size M); 1 Recipe shortcrust pastry; 1 TEASPOON Cocoa; 1 TABLESPOON Rum, about 30 almonds or skin; 10 walnut kernels, 1-2 tablespoons milk; 1 egg , 60 g sugar (Gr. M); 1 knife tip laced with cinnamon and cloves; 1 TEASPOON lemon juice, baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

175 g flour, 75 g sugar
1 package Vanillin sugar
75 g cold butter/margarine
1 egg, 1 pinch of salt (size M)
1 Recipe shortcrust pastry
1 TEASPOON Cocoa
1 TABLESPOON Rum, about 30 almonds or skin
10 walnut kernels, 1-2 tablespoons milk
1 egg , 60 g sugar (Gr. M)
1 knife tip laced with cinnamon and cloves
1 TEASPOON lemon juice, baking paper

Directions

1
Knead flour, sugar, vanillin sugar, fat in pieces, egg, salt, cocoa and rum until smooth. Cover and chill for approx. 45 minutes
2
Roast the almonds without fat. Cut walnuts into quarters. Roll out dough on flour to a thickness of approx. 3 mm. Cut out about 30 flowers (5 cm Ø) and cut out 30 rectangles (about 3 x 5 cm). Place on baking trays covered with baking paper and brush with milk
3
Separate the egg. Beat the egg white until stiff, adding sugar, spices and juice. Decorate biscuits with meringue tuffs, nuts and almonds, brush almonds with whisked egg yolk. Bake in the hot oven on the 2nd rack from below (electric oven: 150 °C/circulating air: 125 °C/gas: level 1-2) for approx. 20 minutes. Let them cool down