Ingredients
Equipment
Method
- Step 1: Prepare and chill the dough: Put all ingredients for the shortcrust dough into a bowl. Knead quickly with hands or a kitchen machine until a smooth, pliable dough forms. Do not overwork. Wrap the dough in cling film (flatten slightly for faster cooling) and chill in the refrigerator for about 1 hour. This step is crucial for stable cutting.
- Step 2: Preheat oven and prepare baking sheets: While the dough chills, preheat the oven to 170°C (top and bottom heat). Line one or two baking sheets with baking paper.
- Step 3: Cut out dough and add Toffifee: Take the well-chilled dough from the fridge. Roll it out on a lightly floured surface to about 3-4 mm thick. Cut out 45 circles using a round cutter (about 4-5 cm diameter) or a small glass. Place the cut circles onto the prepared baking sheets. Gently press a Toffifee into the center of each dough circle.
- Step 4: Beat and pipe meringue: Time for the heavenly tops! Place the two egg whites in an absolutely clean, grease-free bowl. Add a tiny squeeze of lemon juice. Beat the egg whites until stiff without sugar first. Once they start firming up, gradually add the 150g sugar while continuing to mix on the highest setting. Continue mixing the meringue for about 5 more minutes until it is very stiff, glossy, and creamy. Fill the meringue into a piping bag (a star nozzle looks especially nice!) and pipe small dots or mounds onto the Toffifee on each cookie.
- Step 5: Bake: Place the baking sheets with the Feenküsse into the preheated oven. Bake for about 18 minutes. Baking time may vary by oven, so keep an eye on the cookies. The shortcrust dough should be slightly golden brown, and the meringue should be firm and possibly slightly browned at the tips, but not burned. Remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack. They are only stable enough to handle once fully cooled.
Notes
Tips for Success: Don't overwork the shortcrust dough, otherwise it becomes tough. Chill the dough well – patience pays off! A cold dough is much easier to roll and cut. Ensure the bowl and mixer attachments for the meringue are absolutely clean and grease-free. Add the sugar slowly to the egg whites, spoonful by spoonful, and beat well in between. This helps the sugar dissolve and makes the meringue stable and glossy. Beat the meringue for the full 5 minutes on high speed for stability. Keep an eye on the oven; check after 15 minutes to prevent the meringue from burning.
Substitutions & Additions: Add a pinch of cinnamon, cardamom, or finely grated orange zest to the shortcrust dough. Add a drop of vanilla extract or a hint of cocoa powder to the meringue before beating. Instead of Toffifee, you could potentially use small marzipan balls or other small chocolates, ensuring they can withstand the heat.
Storage: Store the cooled Feenküsse in an airtight cookie tin at room temperature. They will stay tender and the meringue will keep its shape. They keep well for 1-2 weeks, assuming they aren't eaten sooner!
FAQs: The shortcrust dough needs chilling to firm up the butter, making it easier to roll and cut and preventing spreading during baking. If your meringue isn't getting stiff, check for grease, ensure sugar was added slowly, and beat for long enough. Yes, you can easily double or triple the recipe if you need a larger batch!