Description
Toffifee dream cookies combine rich German chocolate with caramel notes for an irresistible treat. Sweet indulgence meets classic bakery craft, promising delightful moments you’ll savor with each delectable bite.
Ingredients
Scale
- 48 pieces toffifee candy
- 4 large egg whites (about 160 g)
- 1 egg
- 300 g (10.5 oz) all-purpose flour
- 180 g (6.3 oz) white sugar
- 120 g (4.2 oz) sugar
- 100 g (3.5 oz) cold butter, cut into small cubes
- 50 mL (1.7 fl oz) heavy cream
- 1 tbsp + ⅓ tbsp corn starch
- 1 tsp baking powder
- 2 tsp white vinegar
Instructions
- Dough Preparation: Combine flour and chilled butter cubes, using fingertips to create a crumbly texture. Mix in baking powder, egg, heavy cream, and sugar, kneading until a smooth dough forms.
- Chilling Phase: Wrap dough in plastic and refrigerate for 30 minutes to allow ingredients to meld and butter to firm.
- Meringue Creation: Whisk egg whites in a clean bowl until soft peaks develop. Gradually add sugar, continuing to whip until a glossy, stiff-peaked meringue forms. Gently fold in vinegar and corn starch.
- Oven Setup: Preheat oven to 120°C, preparing for gentle baking.
- Cookie Shaping: Roll chilled dough on a floured surface to just under 0.5 cm thickness. Cut circular disks slightly larger than Toffifee candies and arrange on a lined baking sheet.
- Assembly: Position Toffifee candies centrally on each cookie disk with the flat side up. Pipe or spoon meringue over cookies, creating a swirling nest that completely covers the candies.
- Baking Process: Bake for approximately one hour, allowing meringue to dry and set while maintaining a crisp exterior.
- Cooling Technique: Remove from oven and let cookies cool completely, ensuring meringue becomes stable and easily lifts from the baking sheet.
Notes
- Butter Blending Technique: Work quickly with cold butter to create tiny, pea-sized crumbs for a flaky, tender cookie base.
- Dough Resting Magic: Refrigeration allows gluten to relax and butter to solidify, preventing spreadage and enhancing flavor complexity.
- Meringue Perfection Tip: Use absolutely clean, grease-free equipment to ensure egg whites whip into stable, glossy peaks without deflating.
- Baking Precision: Low, slow oven temperature is crucial for drying meringue without browning, creating a crisp, marshmallow-like exterior.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 163
- Sugar: 10 g
- Sodium: 25 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg