A perfect sweet gift for your loved one! Cookies in the shape of hearts!
Ingredients:
Shortcrust Pastry:
- Egg whites from chicken eggs – 4 pcs.
- Powdered sugar – 125 g
- Butter – 250 g
- Wheat flour – 375 g
Coconut Filling:
- Egg whites from chicken eggs – 90 g
- Sugar – 200 g
- Desiccated coconut – 100 g
Raspberry Jelly:
- Sugar – 30 g
- Frozen raspberries – 250 g
- Water – 25 ml
- Gelatin – 1 teaspoon
Preparation:
Shortcrust Pastry: Knead all the ingredients together. Set aside in the refrigerator for about an hour. Roll out the dough to a thickness of 3-4 mm, cut out hearts, and prick them with a fork.
Coconut Filling: Place all the ingredients in a saucepan and toast them for 6 minutes over low heat (until the egg whites set). Squeeze the cooled coconut mixture from a pastry bag around the edges of the shortcrust hearts. Bake at 180°C for about 12 minutes.
Raspberry Jelly: Soak the gelatin in water. Steam the raspberries in a saucepan over low heat, add sugar. Remove the saucepan from the heat and add the soaked gelatin. Stir until the gelatin is dissolved. Pour the slightly thickened jelly over the baked, cooled shortcrust hearts.
