
Containing: 3 Components
Cookie Base
Ingredients: Cookie Base
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125 gunsalted butter
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225 gcaster sugar
Preparation: Cookie Base
Beat the sugars with the butter.
Ingredients: Cookie Base
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50 gEgg
Preparation: Cookie Base
Add the egg and beat.
Ingredients: Cookie Base
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225 gself-raising flour
Preparation: Cookie Base
Add the flour.
Ingredients: Cookie Base
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1 glime zest
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1 glemon zest
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100 gCallebaut Lemon Callets™
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100 gCallebaut White chunks
Preparation: Cookie Base
Add the Callebaut lemon Chocolate Callets, white chocolate baking drops, lemon zest and lime zest.
Weight and separate into 65g balls.
Flatten out the cookie in your hands place the lemon discs into the centre and enrobed the cookie mix around it.
Place onto a silicon matt on a baking tray and bake for 9-10 minutes at 170c.
When the cookies are cool, melt the white chocolate and drizzle on top and sprinkle on the meringue drop.
Lemon Centre
Ingredients: Lemon Centre
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75 gMona Lisa Meringue Drops
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240 gCallebaut Lemon Callets™
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75 gDorsogna MERINGUE DROPS FREE RANGE
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50 g
Preparation: Lemon Centre
Temper the lemon chocolate and pipe 20g into a disc silicon mould and leave to set.
Lemon Meringue Filled Cookie
Ingredients: Lemon Meringue Filled Cookie
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50 g
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75 gDorsogna MERINGUE DROPS FREE RANGE
Preparation: Lemon Meringue Filled Cookie
Temper the white chocolate fill a piping bag and drizzle on top of the cookie then sprinkle on the meringues drop.

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