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Nut and nougat kiss


For the meringue: Beat egg whites in a bowl with salt until stiff. Slowly add the sugar. Continue beating until the sugar has dissolved and the mixture is glossy. Preheat the oven to 90 °C on convection setting. Line a baking tray with baking paper. Fill the meringue mixture into a piping bag and pipe the meringue mounds (about the size of the cookie cutter that you are using) onto the baking sheet. Bake for about 1.5 hours and then let cool. For the shortbread: Set oven to 170 °C on convection setting. Quickly knead all ingredients in a food processor or by hand to form a smooth dough. Shape dough into a ball and let it rest in some plastic wrap in the refrigerator for 2 hours. Briefly knead the dough again, roll out on a floured work surface and cut out circles with a small round cookie cutter. Place on a baking sheet lined with parchment paper and bake for about 10 minutes. Remove from the oven and allow to cool. Cover the cookies with bionella and place a meringue mound on top. Finally, dust the nut nougat kiss with some cocoa powder.


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