Peacock’s eyes meringue cookies


200 g sugar
450 g butter or margarine with 80% fat content
800 g wheat flour
200 g vanilla flavored Lauretta filling
50 g eggs
50 g 30% whipping cream
20 g baking powder

500 g egg whites
1100 g sugar

Strawberry flavored Lauretta filling
Apricot flavored Lauretta filling
Cuckoo flavored Lauretta filling



Preparation of shortcrust pastry:
Combine sugar with butter, add vanilla flavored Lauretta filling, eggs and whipping cream. Mix thoroughly at the lowest mixer speed. After mixing, add the flour with baking powder and mix briefly until the flour is no longer visible.
Chill the dough in the refrigerator for about an hour, then roll it out to a thickness of about 3 mm.
Use a round cutter with fluted sides to cut out circles with a diameter of 3.5 cm.
Place the circles on a baking tray lined with paper and bake at 190°C until golden (about 15 minutes).

Preparation of meringue:
Beat egg whites with sugar. Use a pastry bag with a fluted tip to make meringue circles on a baking paper-lined tray. The outer diameter of the meringue shells should be about 3.5 cm, the center should be hollow with a hole of about 8 mm.
Dry the meringues at 120°C for 1.5 h.

Preparation of cookies:
Spread the cuckoo flavored Lauretta filling mixed with aerated fat (1:1 ratio) onto the shortcrust shells. Place a meringue circle on top of each filled shell and pipe apricot and strawberry flavored Lauretta fillings into the centers. Decorate the top with chocolate.

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