Chocolate cookies with meringue

1. Sift the flour into a bowl.
2. Add softened butter, powdered sugar, vanilla sugar and salt to the sifted flour, grind everything to a state of crumbs, add an egg and melted chocolate at room temperature to the mass. Knead a homogeneous dough. Roll the dough into a ball and wrap with a film, put it in the freezer for 30 minutes.
3. Whisk the whites at high speed of the mixer to a thick and dense mass, gradually add sugar and continue to whisk until stable and shiny peaks.
4. Get the dough, roll it out and cut with the help of molds (I have an asterisk) the dough is 5-7 mm thick.
5. Preheat the oven to 180 C. Bake cookies (so that it doesn't get too red!). Cool the cookies on the grill.
6. On the cooled cookies, remove the whipped whites from the pastry bag with the asterisk attachment.
7. Preheat the oven to 130-150 C in convection mode (we put a baking sheet at the very bottom of the oven). Bake meringue cookies in a preheated oven until the meringue is ready (it took me about 30-35 minutes, I got them slightly caramel color due to the high temperature, if at a low temperature of 80-100 C, they will remain white). When the meringue is ready, pull it out and put it on the grill until it cools down.
8. In a bowl, break the bitter chocolate and melt it in a water bath or in the microwave. Pour the chocolate into a cornetik or pastry bag and decorate the meringue cookies with an arbitrary shape. Wait until the chocolate grabs and you can drink tea.

Meringue in this cookie is optional, you can cook without it, the cookies are very tasty and fragrant!