Dough hearts with oatmeal meringue

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put flour, 200 g fat, 100 g sugar, egg and gingerbread spice in a bowl. Work well with the dough hooks of the hand mixer and knead quickly with cool hands to a smooth dough. Wrap the dough in foil and refrigerate for about 1 hour. Heat the remaining fat in a pan. Roast the oat flakes in the pan while turning.

2. 2

   Let it cool down on a plate. Finely chop 100 g cherries. Roll out the dough thinly on a floured work surface and cut out hearts (approx. 6 cm each). Place hearts on a baking tray lined with baking paper. Beat the egg white until stiff, add a little salt and the remaining sugar. Continue beating until the sugar has dissolved. Fold oat flakes and chopped cherries into the meringue. Using a teaspoon, place small mounds on the dough hearts and spread lightly. Bake the cookies in a preheated oven (electric: 150 °C/ gas: level 1) for 35-40 minutes. Let them cool down on a cake rack.

3. 3

   Fold oat flakes and chopped cherries into the meringue. Using a teaspoon, place small mounds on the dough hearts and spread lightly. Bake the cookies in a preheated oven (electric: 150 °C/ gas: level 1) for 35-40 minutes. Let them cool down on a cake rack. Coarsely chop the chocolate coating, melt in a hot water bath and fill into a small freezer bag. Cut off a small corner of the bag and squirt chocolate door strips onto the macaroon hearts. Quarter the remaining cherries and decorate each cookie with a quarter

4. 4

   Jewellery: Kröner-Zolnir