I just made the best little cookie. This recipe is sort of like a ladyfinger. Actually I think they are ladyfingers only in a cookie shape. They call for jam and whipped cream. Whipped cream and good jam, two of my favorite things. Ladyfingers and macrons have been on my bucket list for a very long time. These are cross between both. They are called Powder Puff Cookies and I can’t give them a higher recommendation. They look like the little round powder puff compact that was so popular in days gone by; you know the ones that ladies used to powder their shiny nose. These would be special for an Afternoon Tea or just when you want to treat your family.
I whipped the egg whites, and then slowly added the sugar. then sifted the dry ingredients, and gently folded in the dry ingredients so not to deflate the egg whites. I piped them onto the parchment, but I think you could just use a spoon to drop a little pool of batter onto the parchment. I baked them for 7 minutes, but your oven may be different. I set the timer for 5 minutes, when I saw they were not done I added 2 more minutes. Try to keep your cookies all the same size for even baking.
I hope you own a thin spatula, if not I would encourage you to purchase one; it helps when you remove the cookies onto a wire rack. I bought mine at Ikea. It is just a cheapy, but I like it for getting under anything delicate.
When you whip your cream put the bowl and beater in the freezer to chill. It will whip quicker and a less likely to turn to butter. Also, sweeten with confectioner’s sugar. The cornstarch in the confectioner’s sugar will stabilize the whipped cream.
Use your best jam; one that is not so sweet. I used a mixed berry jam and I experimented with some caramel. Oh my goodness, so delicious. I am not sure which I like best. I am even thinking lemon curd would be delish.
After doing all the quality control I could manage, I placed the remainder in the freezer. They are like a delicate ice cream sandwich.
These Powder Puff Cookies made me feel I could make macrons. I have been putting them off thinking they were a little fussy to make. They will be going on the shortlist of my bucket list. I feel more confident than I was feeling a couple weeks ago with my coconut failures. Thank you Laura Calder.
What is on your bucket list?
- ½ cup all-purpose flour
- ½ cup cornstarch
- ¾ teaspoon cream of tartar
- ½ teaspoon baking soda
- 3 eggs, separated
- ¾ cup caster sugar (superfine)
- About ½ cup raspberry jam
- About ¾ cup vanilla-flavored whipping cream, for the filling
- Mise en place ~ Gather ingredients
- Line a baking sheet with parchment paper. Preheat the oven to 425°F.
- Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl; set aside.
- Separate the eggs into two bowls.
- Beat the whites to soft peaks; add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff, glossy meringue.
- Whisk in the egg yolks, 1 at a time.
- Sift dry mixture over the egg mixture; fold them in without beating or you'll lose volume.
- Pipe or drop by tablespoonful onto the baking sheets; leave room between them so they can spread.
- Bake until lightly golden, about 5 to 7 minutes.
- Remove the cookies to a rack to cool. They will harden slightly as they cool.
- Sandwich the rounds together with raspberry jam and sweetened and vanilla-flavored whipped cream.
- Let the sweets sit an hour or so to soften before serving.
This is important. They will not be sponge-like right away, and you want them to be. They need no dressing up, in my opinion, but you can dust with icing sugar (confectioners') before serving if you like.
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