Name: Pastry with Chocolates and Meringue Topping
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 20 Servings
Ingredients: 150 g Flour; 50 g Sugar; 150 g Sugar; 100 g Margarine; 1 piece Egg (size M); 1 piece Egg (size M); 1 pinch Iodized salt; 20 piece Chocolates; 1 tsp Lemon juice

Description

This Thermomix® recipe for pastry with chocolates and meringue topping is a festive dessert, ideal for the Christmas season. The main ingredients are flour, sugar, margarine, eggs and chocolates. Preparation takes a total of 55 minutes and yields approximately 20 servings. The recipe is perfect as finger food for festive occasions or as a sweet treat for the whole family.

Ingredients (9 ingredients)

150 g Flour

50 g Sugar

150 g Sugar

100 g Margarine

1 piece Egg (size M)

1 pinch Iodized salt

20 piece Chocolates

1 tsp Lemon juice

Preparation (6 steps)

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Put 150 g flour, 50 g sugar, 1 pinch of iodized salt and 100 g margarine in the mixing bowl. Separate 1 egg and add only the egg yolk to the mixing bowl. Add 1 tablespoon of cold water and process for 2 min./kneading stage to a smooth dough.

120

Roll out and cut out dough

Remove the dough from the mixing bowl, roll it out on a floured work surface and cut out circles with a glass (ø approx. 6-7 cm). Place the dough circles on baking sheets lined with baking paper. Preheat the oven to 150 °C convection (170 °C top/bottom heat).

Place chocolates

Place one chocolate (20 pieces) in the middle of each dough circle.

Prepare meringue

Thermomix® Setting

3 min/Speed 3.5

Separate the second egg, the egg yolk is not needed. Put the two egg whites and 1 tsp lemon juice in the mixing bowl. Insert the butterfly and whisk for 3 min./speed 3.5 until stiff. Slowly sprinkle in 150 g sugar.

180

Pipe on meringue

Fill the meringue into a piping bag with a plain nozzle or into a plastic bag with a cut-off corner. Pipe onto the biscuit circles, leaving some space to the edge, but the chocolates must be completely covered.

Baking

Bake the prepared biscuits in the preheated oven for 15-20 minutes. Let cool on a wire rack and enjoy.

Finished cooking? Great! 🎉

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About this recipe

This pastry reminds me of my grandma's Christmas bakery. She always had a whole arsenal of cookie recipes, and these little delicacies with the meringue topping were always a highlight. She didn't prepare them in the Thermomix®, but the result is just as wonderful with this kitchen aid, if not easier. The flour forms the base of the dough and provides the structure. The sugar contributes to the sweetness and helps to hold the dough together. The margarine makes the dough crumbly and tender. An egg yolk provides additional binding and a beautiful color. A pinch of salt enhances the flavors. The chocolates inside are the heart of the pastry. Choose chocolates according to your taste – from classic milk chocolate to fine dark chocolate varieties, everything is allowed. The egg white for the meringue topping is beaten with sugar and a splash of lemon juice into a light and airy foam that forms a crispy crust when baked. The lemon juice stabilizes the egg white and gives it a fresh note. For the dough in the Thermomix®, it is important that the margarine is cold. This makes the dough nice and crumbly. Put all the ingredients into the mixing bowl and let the Thermomix® do the work. Be careful not to knead the dough for too long, as it can otherwise become tough. After rolling out and cutting out the circles, it is important to preheat the oven. The temperature is crucial for the success of the meringue topping. It should dry slowly and not burn. A little tact is required when piping the meringue. Make sure to completely cover the chocolates, but leave some space to the edge, as the meringue will rise a little during baking. You can vary this recipe wonderfully. For a vegetarian version, make sure to use chocolates without gelatin. For a vegan version, you can replace margarine with vegan butter and the egg with an egg substitute (e.g. applesauce or flaxseed egg). There are no limits to your imagination when it comes to chocolates. You can replace them with nuts, dried fruits or other sweets. You can also experiment with the spices. A pinch of cinnamon, cardamom or vanilla in the dough or in the meringue gives the pastry a special note. Serve the pastry with a cup of coffee or tea. It also goes perfectly with a glass of dessert wine. You can also serve it with fresh fruit or a scoop of ice cream. The pastry will keep in an airtight tin for several days. You can also prepare the dough and store it in the refrigerator. However, the meringue topping should be freshly prepared, otherwise it will collapse. You can also bake the cookies without meringue and pipe the meringue topping shortly before serving and bake briefly.