Meringue Hazelnut Coins

Separate the egg: set the yolk aside for the dough and the white for the meringue.

Put the hazelnut brittle, flour, baking powder and 50 g sugar in a bowl. Add the butter in small pieces, the egg yolk and the rum, and quickly knead everything into a smooth dough.

Wrap the dough in cling film and chill in the refrigerator for about 1 hour.

Preheat the oven: fan 100 °C (alternatively conventional 150 °C). Line a baking sheet with parchment paper.

Roll the dough between two layers of film to about 0.5 cm thickness. Cut out round cookies and place them on the prepared sheet.

Beat the egg whites with the lemon juice until stiff. Slowly let 200 g sugar fall in while beating and continue briefly until the mixture is glossy. Fold in the cornstarch briefly.

Fill the meringue into a piping bag fitted with a medium star tip and pipe small dollops onto the cookie rounds.

Sprinkle with finely ground hazelnuts. Place a whole hazelnut on top of each dollop and press down gently.

Bake in the preheated oven for about 20–25 minutes, until the meringue is firm and only slightly colored.

Remove the cookies from the sheet and let them cool completely on a wire rack.