Are you looking to bring a touch of magic and sweetness to your baking collection? Look no further than Feenküsse—or “Fairy Kisses” in English. These delightful little treats come from Germany, where they’re cherished for their delicate texture, enchanting appearance, and heavenly taste.
Fair warning: Feenküsse are absolutely addictive. (Here’s a little secret: as incredible as they are when cooled, you must try one fresh out of the oven. Let them cool for about 5 minutes, then take a bite… The inside stays melty and gooey while the outside is perfectly crisp. Just try not to eat the whole tray. 😉)
I’ll admit, I had never heard of these magical treats until a friend introduced me to a candy called Toffifees and shared this recipe with me. Whether you’re hosting a tea party, looking for a fun dessert to make with the family, or simply craving something unique, Feenküsse will charm their way into your heart—and your dessert table!
Tips for Success:
- Make sure your egg whites are at room temperature for the fluffiest meringue topping.
- If you don’t have a piping bag, use a sturdy plastic bag with the corner snipped off.
- Experiment with different fillings like Ferrero Rocher Chocolates (white, milk, or dark) for varied flavors.
- Just be sure to pipe the meringue so that it completely covers the filling, as the egg whites act as a protective layer to prevent the filling from melting.
- Store Feenküsse in an airtight container in a cool place for up to 1 week.
So why not add a little magic to your day? Gather your ingredients, roll up your sleeves, and let the Feenküsse transport you to a world of sweetness and wonder. Happy baking!
Feenküsse (Fairy Kisses)
Makes 30 cookies
Ingredients
For the biscuit base :
100g Flour, white
1/4 teaspoon baking powder
40ml Sugar, white granular
2 Egg yolks
50g butter, soften to room temperature
For the filling:
30 Toffifees or Ferrero Rocher
For the topping:
2 Egg whites
80ml Sugar, white granular
1 pinch of salt
Directions
Prepare the Cookie Dough:
Sift together the flour and baking powder in a mixing bowl. Add the other ingredients and, using the dough hook on your stand mixer, mix everything until smooth.
Roll the dough into a log about 16cm (6 inches) long. Wrap the log tightly in cling wrap and refrigerate it for 1 hour. The dough should be firm enough to slice easily.
Preheat the Oven:
Heat your oven to 160°C (320°F). While the oven is preheating, line a baking tray with parchment paper.
Slice and Bake the Cookies:
Carefully slice the chilled dough into disks about 5mm (1/4 inch) thick. Place the slices on the prepared baking tray, leaving enough space between each cookie to allow for spreading.
Bake the cookies for 10 minutes or until they are light golden. Avoid overbaking, as this can make the cookies too hard.
Once baked, remove the cookies from the oven and let them cool completely on a wire rack.
Add the Toffifee:
Place a Toffifee candy (curved side facing up) on each cookie base.
Lower the Oven Temperature:
Reduce the oven temperature to 120°C (250°F).
Prepare the Meringue:
In a clean bowl, beat the egg whites and a pinch of salt on high speed until very stiff peaks form.
Gradually add the sugar while continuing to beat until the meringue is glossy and smooth.
Transfer the meringue to a piping bag fitted with a star nozzle (about 8mm in size). Pipe tufts of meringue over each Toffifee, making sure to cover the candy and cookie completely.
Bake the Meringue-Topped Cookies:
Place the cookies in the lower part of the oven and bake for approximately 30 minutes. Keep an eye on them to ensure the meringues do not brown too much.
Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely.
Store the Feenküsse:
Once cooled, store the cookies in a single layer in an airtight container for up to 1 week. Do not stack them, as the delicate meringue can easily be crushed.
Hungry for more?
