Lemon Meringue Filled Cookie

Recipe

Created by
  • Mark Tilling - Chocolate Academy Chef

Cookie Base

Ingredients Preparation
  • 125g
    unsalted butter
  • 225g
    caster sugar

Beat the sugars with the butter.

  • 50g
    Egg

Add the egg and beat.

  • 225g
    self-raising flour

Add the flour.

  • 1g
    lime zest
  • 1g
    lemon zest

Add the Callebaut lemon Chocolate Callets, white chocolate baking drops, lemon zest and lime zest.

Weight and separate into 65g balls.

Flatten out the cookie in your hands place the lemon discs into the centre and enrobed the cookie mix around it.

Place onto a silicon matt on a baking tray and bake for 9-10 minutes at 170c.

When the cookies are cool, melt the white chocolate and drizzle on top and sprinkle on the meringue drop.

Lemon Centre

Ingredients Preparation
  • 75g
    Mona Lisa Meringue Drops
  • 75g
    MERINGUE DROPS FREE RANGE

Temper the lemon chocolate and pipe 20g into a disc silicon mould and leave to set.

Lemon Meringue Filled Cookie

Ingredients Preparation
  • 75g
    MERINGUE DROPS FREE RANGE

Temper the white chocolate fill a piping bag and drizzle on top of the cookie then sprinkle on the meringues drop.

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