Description

Lebkuchen Schokoküsse are a delightful German dessert featuring light and fluffy egg white meringue flavored with traditional gingerbread spices, piped onto crispy wafer bases, chilled, and then coated in rich melted gingerbread chocolate. Finished with crumbled soft gingerbread hearts for an aromatic festive touch, these treats are perfect for holiday gatherings and sweet cravings.

Ingredients

Scale

For the Base and Meringue

1 große Waffelplatte (20 x 30 cm wafer sheet)
3 Eiweiß (egg whites), Größe M
Prise Salz (a pinch of salt)
150 g Zucker (granulated sugar)
1 EL Vanillinzucker (1 tbsp vanilla sugar)
1 TL Weinsteinbackpulver (1 tsp cream of tartar)
2 TL Lebkuchengewürz (2 tsp gingerbread spice mix)

For the Chocolate Coating

300 g Lebkuchenschokolade oder Schokolade nach Wahl (300 g gingerbread-flavored chocolate or chocolate of choice)
1 EL Kokosfett (1 tbsp coconut fat)

For Decoration

1 Weiches Lebkuchenherz (1 soft gingerbread heart, for crumbling)

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Instructions

Prepare the Meringue Base: Heat the egg whites together with a pinch of salt, sugar, and vanilla sugar over a hot water bath, stirring constantly until the sugar dissolves. Then, whip the mixture for 6-7 minutes until it becomes a bright, stiff foam. Gradually fold in the cream of tartar and finally add the gingerbread spice to flavor evenly.
Form the Bases: Using a round cutter, cut out about twelve 5 cm diameter circles from the large wafer sheet and place them on a flat board or tray to serve as bases for the meringue.
Pipe the Meringue: Fill the meringue mixture into a piping bag fitted with an open round nozzle. Pipe the meringue onto each wafer base with steady, even pressure, creating a uniform peak on each one. Place the prepared meringue-topped wafers in the refrigerator to rest and firm up for approximately 1 hour.
Melt the Chocolate: Melt the gingerbread chocolate together with coconut fat over a hot water bath or in the microwave at a low power setting, stirring constantly to ensure a smooth, glossy melt.
Coat the Meringue Kisses: Arrange the chilled meringue treats on a wire rack set above a clean baking tray to catch excess chocolate. Pour the melted chocolate evenly over the meringue, coating each one thoroughly. Allow the chocolate to drip off; the excess collected can be reused.
Decorate and Chill: Crumble the soft gingerbread heart and sprinkle the crumbs generously over the chocolate-coated meringue kisses. Refrigerate briefly until the chocolate sets and enjoy fresh.

Notes

This recipe is highly versatile: instead of classic gingerbread spice, you can add peppermint oil, vanilla paste, or shredded coconut to the marshmallow cream for different flavors.
Ensure the meringue mixture is whipped to stiff peaks for the best structure and texture.
Use a gentle heat source when melting chocolate to prevent burning and maintain smoothness.
Keep the treats refrigerated to maintain their fresh texture and chocolate coating.

Nutrition

Serving Size: 1 piece
Calories: 160 kcal
Sugar: 25 g
Sodium: 15 mg
Fat: 5 g
Saturated Fat: 3.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg