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Ingredients:
- 2 egg whites
- 60g flour
- 50g icing sugar
- 1 pinch of salt
- 60g melted butter
- 1/2 teaspoon vanilla extract
- Icing sugar
- Very hot water
- 1 jar of Spread La Pralinaise*
- 1 jar of Spread Truffle Cocoa Style*
- Small hearts and pink sugar confetti
Cookies preparation
Preheat the oven to 160°C. In a bowl, beat the egg whites until you get a slightly runny foam. Add the flour, icing sugar, a pinch of salt, melted butter, and vanilla extract. Mix until you get a homogeneous dough.
On a baking sheet lined with parchment paper, form regular rounds about 11 cm in diameter and 2 mm thick. Bake until the edges are slightly golden.
As soon as they come out of the oven, immediately fold each cookie in half, then fold it in half again, using the edge of a glass. Add your sweet messages before finishing the folding. Let cool completely.
Coating preparation
While your cookies cool, mix 8 tablespoons of icing sugar, 2 tablespoons of very hot water, and 4 tablespoons of Truffle Cocoa Style Spread in a bowl.
Prepare a second coating in the same way with the Spread La Pralinaise.
Dip the tips of the cookies in both coatings.
Immediately decorate with small hearts and sugar confetti.
Let dry for a few minutes before serving.
Mathilde's tip
Offer your heart to your loved one for a gourmet share.
