Black Forest cherry kisses

Name: Black Forest cherry kisses
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 glass (370 ml) Cherries; 250 g Dark chocolate; 125 g Butter; 2 Eggs (size M); 7-10 Tbsp Salt; 300 g Sugar; 150 g Schmand; 200 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON Cocoa powder; 4 Protein (size M); 150 g Whipped cream; 2 cubes coconut oil (à approx. 25 g); 7-10 Tbsp Paper forms; 7-10 Tbsp Disposable piping bag

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 glass (370 ml) Cherries
250 g Dark chocolate
125 g Butter
2 Eggs (size M)
7-10 Tbsp Salt
300 g Sugar
150 g Schmand
200 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON Cocoa powder
4 Protein (size M)
150 g Whipped cream
2 cubes coconut oil (à approx. 25 g)
7-10 Tbsp Paper forms
7-10 Tbsp Disposable piping bag

Directions

1
Drain the cherries well. Chop 100 g chocolate. Melt butter with chocolate over a warm water bath. Leave to cool a little. Cream eggs, 1 pinch of salt and 100 g sugar with the whisk of the hand mixer.
2
Stir in the sour cream briefly. Add chocolate butter and stir. Mix flour, baking powder and cocoa, sieve over the chocolate mass and stir in briefly. Fold in the cherries.
3
Spread the dough in a muffin tray (12 trays) lined with paper cups. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Remove from the oven and allow to cool on a cake rack.
4
Beat the egg white with 1 pinch of salt until stiff. Gradually fold in 200 g sugar. Continue beating until the mixture is shiny and the sugar has dissolved as much as possible. Pour the mixture into a piping bag with a large star-shaped spout.
5
Spray large tuffs on the muffins. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 3-5 minutes until the meringue has brown tips. Take out and let cool down.
6
Chop 150 g chocolate for the icing. Heat cream and coconut oil, add chocolate, remove from heat and leave to stand for 5 minutes. Then stir everything vigorously with a whisk until the chocolate has melted.
7
Pour the cast iron into a bowl with a small diameter. Carefully dip the muffins one after the other with the meringue into the icing, allow to drain. Put 1 cherry on top of each meringue and let the icing dry.