This is a post that almost didn't make it. Also, don't have the posting date fooling you. I'm terribly late for this month Daring Bakers' challenge... Even considered it to give it a ago because time really has been an issue lately, with days finishing too quickly for my taste (or needs!). BUT today's Wednesday, and I don't like to give up things on Wednesdays. Or any other day of the week, for that matter. Enough ramblings! I made Milan cookies. Or sort of. And I really want to share those with you.
The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
Recipe courtesy Gale Gand, from Food Network website
Makes about 3 dozen cookies
• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.
My thoughts on the challenge:
- It's too hot for melted chocolate around here at the moment. I served my cookies with Vanilla Ice Cream, the perfect vanilla ice cream recipe by David Lebovitz.
- Half recipe made about 20 large cookies. It worked fine.
- I haven't piped the batter, and used a spatula to spread the cookies. That's perhaps why mine got really thin and crisp.