Description
Indulgent Toffifee Dream Cookies blend rich chocolate and caramel in a heavenly dessert that melts hearts with each bite. Nutty, sweet, and irresistibly delicious, these cookies promise pure bliss for chocolate enthusiasts who crave a moment of pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 48 pieces Toffifee candy
- 4 Large egg whites (about 160 grams)
- 300 grams (10.5 ounces) All-purpose flour
- 180 grams (6.3 ounces) White sugar
- 100 grams (3.5 ounces) Cold butter, cut into small cubes
- 50 milliliters (1.7 fluid ounces) Heavy cream
- 1 Egg
Dry Ingredients:
- 1 teaspoon Baking powder
- 1 ⅓ tablespoons Corn starch
- 120 grams (4.2 ounces) Sugar
Liquid Ingredients:
- 2 teaspoons White vinegar
Instructions
- Craft the sugar cookie foundation by combining flour and chilled butter cubes, using fingertips or a pastry cutter to create a crumbly texture resembling fine pebbles.
- Incorporate baking powder, egg, heavy cream, and sugar into the flour mixture, gently kneading until a smooth, cohesive dough forms.
- Encase the dough in plastic wrap and allow it to rest in the refrigerator for half an hour, enabling the ingredients to meld and the butter to firm up.
- Prepare the meringue by vigorously whisking egg whites in a pristine bowl until they transform into soft, billowy peaks.
- Gradually introduce sugar while continuing to whip, creating a glossy, voluminous mixture that holds stiff, elegant peaks.
- Delicately fold vinegar and corn starch into the meringue, maintaining its airy structure.
- Preheat the oven to a low 120°C, creating an ideal environment for gentle baking.
- Roll out the chilled dough on a lightly floured surface, achieving a thin, uniform thickness just under 0.5 cm.
- Cut precise circular disks slightly larger than Toffifee candies, positioning them methodically on a lined baking sheet.
- Center a Toffifee candy on each cookie disk, ensuring the flat side faces upward.
- Artfully pipe or spoon meringue over each cookie, crafting a swirling nest that completely envelops the Toffifee.
- Bake for approximately one hour, allowing the meringue to dry and set while maintaining a delicate, crisp exterior.
- Remove from the oven and permit the cookies to cool completely, ensuring the meringue becomes beautifully stable and lifts easily from the baking sheet.
Notes
- Precision matters when cutting butter into flour, aiming for pea-sized crumbs ensures a tender, flaky cookie base.
- Chilling cookie dough for 30 minutes allows gluten to relax and prevents spreading during baking, creating a perfect shape.
- Whipping egg whites requires a clean, grease-free bowl to achieve those glossy, stiff peaks essential for a light meringue topping.
- Low and slow baking at 120°C helps meringue dry out gradually without browning, maintaining a pristine white appearance.
- Toffifee placement on cookie disks creates a delightful surprise center, melding chocolate-nut caramel goodness with crisp sugar cookie and airy meringue.
- Completely cooling cookies before serving allows meringue to set perfectly and prevents crumbling when handling or storing.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 97
- Sugar: 4.6g
- Sodium: 18mg
- Fat: 4.1g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 13.9g
- Fiber: 0.2g
- Protein: 1.3g
- Cholesterol: 10mg