Ingredients

For the dough:
200 g flour
150 g butter
50 g sugar
1 egg yolk
1 pinch(s) of salt

For the meringue: (egg white mixture)
3 egg whites
70 g sugar
1 tbsp cornstarch
1 tsp lemon juice
1 pinch of salt

Also :
55 pieces of confectionery Toffifee

preparation

1. First knead the dough ingredients with 1 tablespoon of cold water. Let rest in the refrigerator for 1 hour. Roll out the dough thinly and cut out small circles that are slightly larger than a toffee. Place one Toffifee on each circle with the curve facing upwards.

2. Now beat the egg whites and salt until stiff. Slowly stir in 3/4 of the sugar. Mix Mondamin with the remaining sugar and stir into the egg white mixture. Also stir in lemon juice. Pipe the egg white mixture around the toffee using a piping tip and pull it up to a point in the middle.

3. Now bake at 160°C for 20 minutes and then let it cool in a closed oven.

If you can control yourself, it’s best to let it dry for 1 day.