Gingerbread Hearts

INSTRUCTIONS FOR GINGERBREAD

• 1
  Carefully melt the honey with sugar and butter in a pot until everything is dissolved and perfectly combined. Let it cool.
• 2
  Sift the flour and cocoa into the bowl of a mixer, add gingerbread spices, baking soda, baking powder, eggs, and the mixture of honey, sugar, and butter. Choose a K-beater or hook attachment and let the mixer knead the dough on medium speed.
• 3
  Let it rest in the fridge for at least 3 hours, ideally overnight.
• 4
  Before rolling and cutting, let it rest for a while to soften and roll out easily.
• 5
  Roll the dough thicker, about 5 mm thick, and cut out hearts. Carefully insert a skewer into them and transfer them to a baking sheet lined with parchment paper. If you are not making the lollipop version, skip the skewers and transfer only the cut-out hearts to the baking sheet.
• 6
  Bake the gingerbread at 160 degrees in a preheated oven for 8 minutes.
• 7
  After baking, let them cool on the baking sheet and then transfer them to a rack or plate.

INSTRUCTIONS FOR ICING

• 1
  Place the egg white with sugar and lemon juice into the bowl of a mixer, choose a balloon whisk attachment, and whip into a meringue.
• 2
  Blend the beetroot with water to create a more liquid but rather mushy consistency. Gradually beat it into the meringue by spoonfuls until you achieve your desired pink color.
• 3
  Then brush the icing onto the gingerbread and finally sprinkle with raspberries, crushing them with your fingers.
• 4
  Now let the gingerbread set at room temperature, and you're done.