Whip sugar and eggs for 10 minutes to double in volume.
Add the sifted flour and vanilla.
Place on a baking sheet (using a piping bag or making a single layer and then cutting out) Bake at 180°C for 10 minutes.
Soften the jam with a tablespoon of water in a saucepan. Place in the middle and cover with tempered chocolate.
Store in the fridge or sealed
United States
| Energy (kcal) | 359.94 |
| Carbohydrates (g) | 39.28 |
| of which Sugars (g) | 32.53 |
| Fat (g) | 19.08 |
| of which Saturates (g) | 10.96 |
| Protein (g) | 8.23 |
| Fiber (g) | 4.07 |
| Sale (g) | 0.05 |
