Filled egg cookies

A quick dessert, a treat for afternoon coffee/tea or cocoa.
From the hard egg cookies are fluffy delicate cookies. Dipped in liquid cream and breaded with coconut rasp, small delicacies are created. They are filled really juicy. A child's play for diligent kitchen helpers.

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Interactive instructions prepared so that children can do it themselves!


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 1 Pack of egg cookies
 150 ml Scattered cream
 200 ml Liquid cream
 150 g Mascarpone
 200 g Coconut rasp
 1 tbsp Cinnamon
 1 tbsp Powder sugar
That's what you need.
 Stirring bowl
 Measuring cup
 Dough scrapers
 Hand stirrer
 2 Small bowls
 Teaspoon
 possible freezer bags and scissors
 Plates or pie plates
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1

First measure 150 ml of cream.

2

Then add 1 teaspoon of powdered sugar.

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With the hand stirrers you now beat the cream and the powder sugar stiffly.

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Now you weigh 150 g of mascarpone.

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You beat this one creamy.

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Then add the cream.

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Now add another teaspoon of cinnamon and then mix it all again.

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Now fill this cream in a freezer bag.

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Now cut a corner of the freezer bag open.
Through this hole you can inject the cream on the cookies.

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For this we are preparing the cookies first.

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Prepare the eggs.
Fill a small bowl with liquid cream and another bowl with coconut rasp.
Put a plate ready for the finished cookies.

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Now you're gonna dip a cookie in liquid cream first.

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Turn around the cookie. (Attention: dip it only briefly, lie it in the cream for too long, then the cookie becomes too soft!)

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Now you take out the cookie and let it drain off for a second.

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Then place the arched side in the coconut rasp. Only the arched side receives the coconut rasp.

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Now you put the coconut rasples with the straight side up on a plate.

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Then spray the cream on each spot with a stick of mascarpone cream from the spray bag.

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Alternatively, you can put the cream on it with a teaspoon.

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Then a further cookie dips into cream, pans the vaulted top with coconut rasp and puts it on a prepared bottom.

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The cookies are ready.

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Now put it in the refrigerator for at least 1-2 hours.
They taste best (well pulled through) the next day. Then they are really juicy.

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A delicious dessert or as a small cake dessert. Without baking the egg cookies are quickly prepared and children can help super.

Alternative:
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You can also use only cream cheese for filling the cookies.
This variant is less luxuriant and tastes just as tasty.

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Or fill the cookies with cream and yogurt!

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We love to sprinkle the cookies with cinnamon afterwards. They also taste like a Christmas desert.? You can also make a dark cream with a teaspoon of kaba powder.

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Stay creative and try out what you like best?.