Fairy Kiss Cookies

• all-purpose flour↗160g g
• powdered sugar↗60g g
• eggs↗2

  separated

• butter↗100g g

  soft

• cups with tofu, caramel and hazelnut45

  or similar, or squares of soft caramel

• powdered sugar↗140g g
• egg white1

Step-by-step instructions

1. 1

   To make the base, sift the flour and powdered sugar into a bowl with a pinch of salt and mix. Add the yolks and soft butter, mixing slowly until a dough forms. Briefly knead until smooth on a flour‑dusted surface. Roll the dough into a log about 2½‑3 cm in diameter. Wrap in foil and chill for 1 hour.

2. 2

   Preheat the oven to 160 °C (convection 140 °C, gas 3). Line 2‑3 trays with parchment. Slice the dough log into 45 thin rounds and place them on the trays. On each, place one tofu or caramel (upside down if using cups).

3. 3

   For the meringue, place 3 egg whites in a bowl and beat to soft peaks. Gradually add sugar and a pinch of salt, beating 4‑5 minutes until stiff glossy peaks form. Pipe the meringue through a pastry bag with a plain tip, spiralling from the base and lifting it along the centre of the tofu until it fully covers the candy. Fill any gaps. Repeat with the remaining biscuits. Bake 18 minutes. Cool completely.