Lemon Meringue Filled Cookie
Recipe
Created by
- Mark Tilling - Chocolate Academy Chef
Cookie Base
| ingredients | preparation |
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Beat the sugars with the butter. |
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Add the egg and beat. |
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Add the flour. |
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Add the Callebaut lemon Chocolate Callets, white chocolate baking drops, lemon zest and lime zest. |
Weight and separate into 65g balls. |
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Flatten out the cookie in your hands place the lemon discs into the centre and enrobed the cookie mix around it. |
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Place onto a silicon matt on a baking tray and bake for 9-10 minutes at 170c. |
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When the cookies are cool, melt the white chocolate and drizzle on top and sprinkle on the meringue drop. |
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Lemon Centre
| ingredients | preparation |
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Temper the lemon chocolate and pipe 20g into a disc silicon mould and leave to set. |
Lemon Meringue Filled Cookie
| ingredients | preparation |
|---|---|
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Temper the white chocolate fill a piping bag and drizzle on top of the cookie then sprinkle on the meringues drop. |