Page 55 - Passion4Baking The Magazine

FOR THE BASES:
7 oz. (200 g) ALMONDS
1 CUP (200 g) GRANULATED SUGAR
1 ½ tsp BAKING POWDER
1 EGG WHITE
1 tsp VANILLA PASTE

FOR THE VANILLA FLUFF:
⅓ CUP + 1 tbsp. (100 ML) WATER
1 CUP + 2 tbsp (225 g) GRANULATED SUGAR + 3 tbsp.
⅓ CUP (120 g) LIGHT CORN SYRUP OR LIQUID GLUCOSE
4 LARGE EGG WHITES (5 oz. /150 g)
1 tsp VANILLA EXTRACT OR SEEDS FROM ½ VANILLA BEAN

FOR THE CHOCOLATE TOPPING:
10 oz. (300 g) DARK CHOCOLATE (55-70% COCOA SOLIDS), CHOPPED
3 tbsp CANOLA OIL
EDIBLE GOLD LEAVES, TO DECORATE (OPTIONAL)
DESICCATED COCONUT, TO DECORATE (OPTIONAL)

NOTE: YOU WILL NEED A CANDY egg whites on a medium speed until delhcecoaaoWscvroaehjuntseseunottwrtsihidftteaeyhrsocteiuhecdodcliibcaktlotoeeel.asgdteoetld,
THERMOMETER FOR THIS RECIPE. frothy then add the 3 tablespoons of
Preheat the oven to 320 °F (160 °C). sugar, one spoonful at a time. When These treats add the
Place the almonds into a food processor the sugar syrup has reached 243 °F WOW factor to any
and whizz until coarsely ground. Add the (117 °C) remove from the heat and desserts table, and they
sugar and baking powder then pulse a pour directly over the egg whites are loved by children
few times until blended. Add the egg with the mixer running. Pour in a thin,
white and vanilla paste then mix until steady stream, avoiding the whisk and and adults alike.
everything is well blended. the sides of the bowl. Add the vanilla
Take small pieces of the dough and extract and continue whisking for
roll them into 30 equal balls. Place about 7-10 minutes.
the dough balls on to lined baking Transfer the vanilla fluff to a piping
trays and flatten each cookie with the bag fitted with a large tip of your
bottom of a glass. Bake on the middle choice. Make 2-3 swirls on top of each
rack of the oven for about 4 minutes. cookie then place in the refrigerator
Immediately after remove the cookies for 30 minutes.
from the oven, use the same glass To make the chocolate topping, melt
and flatten slightly once again. Let two-thirds of the chocolate using a
cool completely. water bath. When completely melted
To make the vanilla fluff place the add the rest of the chocolate and stir
water, sugar and light corn syrup or well. Stir in the canola oil and leave to
liquid glucose into a small saucepan. cool for about 5 minutes.
Place over medium heat and stir until Remove the vanilla fluff topped
the sugar is completely dissolved. cookies from the refrigerator and
Stop stirring and place a sugar transfer to a wire rack. Sit the wire
thermometer into the syrup. Leave to rack on top of a baking pan to catch
simmer until the temperature reaches any chocolate dripping down. Pour 1-2
243 °F (117 °C). tablespoons of the melted chocolate
In the meantime pour the egg whites on top of each cookie, and try to
into a clean mixing bowl. Whisk the completely cover the vanilla fluff.

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