1. Beat the eggs, a pinch of salt, and the sugar with a whisk or a hand mixer until the mixture has significantly increased in volume (about four times).
2. Stir the egg liqueur into the egg mixture.
3. Mix flour, starch, and baking powder in a separate bowl.
4. Gently fold the flour mixture into the egg batter.
5. Line a baking sheet with baking paper.
6. Fill the dough into a piping bag.
7. Pipe small, teaspoon-sized mounds onto the sheet.
8. Preheat the oven to 180 degrees (conventional or fan-assisted, middle rack).
9. Bake the cookies for about 10 minutes.
10. Remove the cookies from the oven.
11. Let them cool completely on a wire rack.
12. Prepare the chocolate glaze according to the package instructions.
13. Brush the glaze onto the underside of the cooled cookies using a pastry brush.
14. Break the white chocolate into small pieces.
15. Melt the chocolate together with the butter and egg liqueur over a bowl of hot water until you have a smooth mixture.
16. Chill the cream in the refrigerator for at least one hour until firm.
17. Beat the cold cream with a hand mixer until it is airy and creamy.
18. Fill the cream into a piping bag.
19. Pipe the cream onto half of the cookies.
20. Top the filled cookies with the remaining cookies.
21. Let the filling set briefly.
Nutrition per serving
kcal: 101
Protein: 2 g · Fett/Fat: 4 g · Carbs: 12 g
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