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Chocolade Zoenen

20 servings

Ingredients

• 20 pcs Round butter cookies
• 4 pcs Egg whites
• 200 g Sugar
• 50 ml Water
• 4 sheets Gelatin
• 200 g Milk chocolate coating

Instructions

1. Soak the gelatin in cold water.
2. Bring the sugar and water to a boil and simmer until the syrup reaches the thread stage (about 118 °C / 244 °F).
3. Beat the egg whites until stiff, pour in the hot syrup in a thin stream while beating, and continue until the mixture has cooled and turned glossy.
4. Squeeze out the gelatin, warm it slightly, and stir it in.
5. Pipe the foam in large domes onto the cookies and chill for at least one hour until set.
6. Melt the milk chocolate coating over a bain-marie, dip the foam domes completely, let them drain on a wire rack, and allow to set completely.

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