Description
Indulge in the delightful blend of textures and flavors with Toffifee Dream Cookies. This unique recipe offers a scrumptious combination of sugary sweet sugar cookies, decadent Toffifee candy, and light, fluffy meringue. Perfect for special occasions or a luxurious treat to brighten your day, these cookies promise an enchanting taste experience that is as pleasing to the eye as it is to the palate.
Ingredients
- Sugar Cookie Dough:
- 300g All-purpose flour
- 1 tsp Baking powder
- 100g Cold butter, cut into small cubes
- 1 Egg
- 50ml Heavy cream
- 120g Sugar
- 48 pieces Toffifee candy
- Meringue:
- 4 Large egg whites (about 160g)
- 180g White sugar
- 2 tsp White vinegar
- 1 1⁄3 tbsp Corn starch
Step-by-step Directions
1. Prepare the Sugar Cookie Dough
In a medium bowl, combine the flour and cubed cold butter. Cut the butter into the flour until the mixture resembles pea-sized crumbs. Add the baking powder, egg, heavy cream, and sugar, and knead until the mixture forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Prepare the Meringue
While the cookie dough chills, start preparing the meringue. In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar, continuing to whip until the mixture is glossy and forms stiff peaks. Gently fold in the vinegar and corn starch.
3. Shape and Assemble
Preheat the oven to 120°C (250°F). Roll the chilled dough on a floured surface to less than 0.5 cm thickness. Cut out small rounds slightly larger than a Toffifee candy. Place these disks on a baking sheet, spacing them about 5 cm apart. Top each disk with a Toffifee candy, flat side up.
4. Top with Meringue and Bake
Spoon or pipe the prepared meringue over each cookie to form a swirl or nest shape covering the Toffifee candy. Bake in the preheated oven for about 1 hour or until the meringue is dry and can be easily lifted off the baking sheet. Let the cookies cool completely before serving.
Servings & Preparation Time
This recipe yields approximately 48 cookies. Preparation time is about 45 minutes, with an additional one hour for baking. Cool for at least 30 minutes after baking for best results.
Tips for Storage & Reheating
- Store cookies in an airtight container at room temperature; they are best consumed within 3-4 days.
- For longer storage, freeze without meringue topping for up to a month. Add fresh meringue topping before serving after thawing.
- Avoid refrigerating as moisture can soften the cookies and meringue.
Conclusion
Toffifee Dream Cookies are as fun to make as they are to eat. With their rich flavors and appealing presentation, these cookies are sure to be a hit at any event. Remember to handle the meringue with care, and enjoy the delightful contrast between the creamy, candy-filled base and the airy meringue topping.
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Toffifee Dream Cookies
- Total Time: 1 hour 45 minutes
- Yield: 48 cookies 1x
Description
Indulge in the delightful blend of textures and flavors with Toffifee Dream Cookies. This unique recipe offers a scrumptious combination of sugary sweet sugar cookies, decadent Toffifee candy, and light, fluffy meringue. Perfect for special occasions or a luxurious treat to brighten your day, these cookies promise an enchanting taste experience that is as pleasing to the eye as it is to the palate.
Ingredients
- 300g All-purpose flour
- 1 tsp Baking powder
- 100g Cold butter, cut into small cubes
- 1 Egg
- 50ml Heavy cream
- 120g Sugar
- 48 pieces Toffifee candy
- 4 Large egg whites (about 160g)
- 180g White sugar
- 2 tsp White vinegar
- 1 1⁄3 tbsp Corn starch
Instructions
- Prepare the Sugar Cookie Dough: In a medium bowl, combine the flour and cubed cold butter. Cut the butter into the flour until the mixture resembles pea-sized crumbs. Add the baking powder, egg, heavy cream, and sugar, and knead until the mixture forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare the Meringue: While the cookie dough chills, start preparing the meringue. In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar, continuing to whip until the mixture is glossy and forms stiff peaks. Gently fold in the vinegar and corn starch.
- Shape and Assemble: Preheat the oven to 120°C (250°F). Roll the chilled dough on a floured surface to less than 0.5 cm thickness. Cut out small rounds slightly larger than a Toffifee candy. Place these disks on a baking sheet, spacing them about 5 cm apart. Top each disk with a Toffifee candy, flat side up.
- Top with Meringue and Bake: Spoon or pipe the prepared meringue over each cookie to form a swirl or nest shape covering the Toffifee candy. Bake in the preheated oven for about 1 hour or until the meringue is dry and can be easily lifted off the baking sheet. Let the cookies cool completely before serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour