Lemon Meringue Filled Cookie

Beat the sugars with the butter.

Add the egg and beat.

Add the flour.

Add the Callebaut lemon Chocolate Callets, white chocolate baking drops, lemon zest and lime zest.

Weight and separate into 65g balls.

Flatten out the cookie in your hands place the lemon discs into the centre and enrobed the cookie mix around it.

Place onto a silicon matt on a baking tray and bake for 9-10 minutes at 170c.

When the cookies are cool, melt the white chocolate and drizzle on top and sprinkle on the meringue drop.

Temper the lemon chocolate and pipe 20g into a disc silicon mould and leave to set.

Temper the white chocolate fill a piping bag and drizzle on top of the cookie then sprinkle on the meringues drop.