For the shortbread

1. Mix the Zùsto and flour together.
2. Now mix the butter and egg yolk into the mixture. 
3. Put the dough in plastic wrap.
4. Let this rest overnight in the fridge.
5. The next day roll out the shortbread dough to 0.5 mm and cut out circles.
6. Bake on hot air at 170 degrees for 20 min.
7. Leave to cool on a wire rack.

The meringue

1. Soak the 2 gelatine sheets in cold water.
2. Meanwhile, pour Zùsto and the water into saucepan and heat to 118 degrees.
3. Beat the egg whites in the food processor and run at half speed.
4. Very carefully add the dissolved Zùsto to the egg whites.
5. Now let run at full speed for a while then down to half.
6. Add the gelatine leaves, one at a time. First make sure the mixture is lukewarm/hot.
7. Now the mixture can go into the piping bag and we can pipe it onto the biscuits.
8. Leave to rest for 1 hour in the fridge.

Finish

1. Melt the Zùsto chocolate au bain-marie and dip the biscuits into it one by one and it’s ready.
2. Allow everything to set back in the fridge. 

Enjoy!