Delicate and delicious cookies with a sweet filling can not only be bought, but also cooked. Both kids and adults will be delighted to taste this homemade delicacy.
It is necessary
- For the test:
- - 240 grams of flour,
- - 100 grams of powdered sugar,
- - 100 grams of butter,
- - 2 egg yolks from medium eggs,
- - 2 tbsp. tablespoons of cream with a fat content of 20-33 percent,
- - 0.5 tsp baking powder,
- - 1 teaspoon of vanilla sugar.
- For filling:
- - 2 egg whites (from medium eggs),
- - 70 ml of water (30 ml for syrup and 40 ml for gelatin),
- - 120 grams of sugar
- - 7 grams of gelatin.
- For glaze:
- - 150 grams of chocolate (you can have more, if desired),
- - 1 tbsp. a spoonful of unscented sunflower oil.
Instructions
Step 1
Combine 100 grams of butter, 100 grams of powdered sugar and a teaspoon of vanilla sugar in a large cup. Whisk until fluffy. Add two yolks, beat, then add two more yolks and beat. Pour in the cream (2 tablespoons), work the mass with a mixer until smooth.
Step 2
Mix 240 grams of flour with baking powder (0.5 tsp), sift. Combine the beaten mass with flour and quickly knead a soft dough (it will stick a little to your hands). Roll the dough into a ball, wrap the bowl in plastic and refrigerate for an hour.
Step 3
Roll out the dough into a layer (5-6 mm thick). Cut out circles with a diameter of 5 centimeters (you can get a little more or less). Collect the scraps, roll out and cut the circles again.
Step 4
Line a baking sheet with parchment and place dough circles on top of it. Put the baking sheet with the blanks in the refrigerator for about half an hour.
Step 5
Preheat the oven to 180 degrees. Let the cookies bake for 20 minutes until golden brown. Then transfer the cookies to a dish and cool.
Step 6
Prepare the filling. To do this, pour 7 grams of gelatin with water (40 ml), leave for ten minutes. After the gelatin swells, put it on fire, but do not bring it to a boil, just heat it (the gelatin should dissolve). Cool it down.
Step 7
For syrup, combine 120 grams of sugar and 30 ml of water. Put on fire, while stirring, bring to a boil, then stop stirring and simmer the syrup for five minutes over medium heat.
Step 8
Whisk two egg whites until soft peaks. Gently pour hot syrup into the proteins. Whisk again, the mass will cool faster when whisking. Mix the whipped mass with gelatin and whisk again. If the mass turns out to be liquid, then put it in the refrigerator for 5 minutes.
Step 9
Transfer the whipped mass to a pastry bag (you can replace it with a thick bag, the tip of which will need to be cut off).
Step 10
Put a portion of the filling on half of the cookies, cover with the other half. In this way, shape all the cookies.
Step 11
Combine 150 grams of chocolate with a tablespoon of vegetable oil, melt. Let the finished mass cool slightly. Cover the cookies with the chocolate icing. Put the finished cookies in the refrigerator for 15 minutes. After the chocolate has hardened, the cookies can be served with tea.
