A tasty, delicate and beloved old recipe, I have inherited from my mom, and I have been making it ever since , mostly for the Holidays but also during the year when a savant combination of sweet meringue and coffee butter cream was missed.
Meringue cookies
6 egg whites (medium) –room temperature
1 pinch of salt
300 gr of white granulated sugar
300gr. grounded nuts (walnuts, pecans, almonds)
Method:
Beat the egg whites with the salt until very stiff. Add the sugar gradually and keep beating until the meringue is very stiff.
Fold in gently the nuts until slightly mixed.
Warm up the oven and low to medium temperature. Line a cookie tray with baking paper and with a teaspoon put small scoops of nuts meringue leaving a bit of space between them.
Bake at low temperature for 40 min. They are done when they develop a firm crunchy crust.
Filling:
6 egg yolks
250 g of confectioners sugar
30 ml of very strong espresso coffee.
2 spoons of dark cocoa (optional)
200gr of butter (room temperature)
Mixx egg yolks , sugar and place it over a double boiler or on bain-marie and mix it until thickens. Add the coffee and keep on mixing until it resembles a thick sauce and gets a crust on the sides of the bowl. Add the coffee and cocoa, mix until smooth and creamy and remove from heat. Let it cool.
Cream the butter until light and fluffy, ad the egg mixture, spoon by spoon, mixing strongly after each addition.
Glue the meringue cookies 2 by 2 with the plan side up with the butter cream. Roll into shredded coconut or grounded nuts.
They taste better the next day.
Meringue cookies
6 egg whites (medium) –room temperature
1 pinch of salt
300 gr of white granulated sugar
300gr. grounded nuts (walnuts, pecans, almonds)
Method:
Beat the egg whites with the salt until very stiff. Add the sugar gradually and keep beating until the meringue is very stiff.
Fold in gently the nuts until slightly mixed.
Warm up the oven and low to medium temperature. Line a cookie tray with baking paper and with a teaspoon put small scoops of nuts meringue leaving a bit of space between them.
Bake at low temperature for 40 min. They are done when they develop a firm crunchy crust.
Filling:
6 egg yolks
250 g of confectioners sugar
30 ml of very strong espresso coffee.
2 spoons of dark cocoa (optional)
200gr of butter (room temperature)
Mixx egg yolks , sugar and place it over a double boiler or on bain-marie and mix it until thickens. Add the coffee and keep on mixing until it resembles a thick sauce and gets a crust on the sides of the bowl. Add the coffee and cocoa, mix until smooth and creamy and remove from heat. Let it cool.
Cream the butter until light and fluffy, ad the egg mixture, spoon by spoon, mixing strongly after each addition.
Glue the meringue cookies 2 by 2 with the plan side up with the butter cream. Roll into shredded coconut or grounded nuts.
They taste better the next day.
O reteta delicate si iubita mostenita de la mama , pe care o fac de atatia ani ca am uitat de cand, in mare parte de sarbatori dar de asemenea peste an de cate ori ni se face dor de combinatia de bezea cu crema de cafea.
Tobitze
6 albusuri (medii)
6 albusuri (medii)
1 pic de sare
300 gr zahar tos ,alb
300gr. nuci macinate (alune, pecan sau migdale)
Metoda:
Bati albusurile spuma tare cu sare . Adaugi zaharul si bati pana se tine de tel. Amesteci usor nucile macinate .
Incalzesti cuptorul pe temperature medie. Pui in tava hartie de copt si cu lingurita imparti gramajoare lasand spatiu intre ele.
Se coc 40 min la temperature joasa. Sunt gata cand au crusta crocanta.
Umplutura:
6 galbenusuri
250 zahar praf
30 ml cafea espresso foarte tare
2 linguri de cacao neagra (optional)
200gr unt moale
Mixx egg yolks , sugar and place it over a double boiler or on bain-marie and mix it until thickens. Add the coffee and keep on mixing until it resembles a thick sauce and gets a crust on the sides of the bowl. Add the coffee and cocoa, mix until smooth and creamy and remove from heat. Let it cool.
300 gr zahar tos ,alb
300gr. nuci macinate (alune, pecan sau migdale)
Metoda:
Bati albusurile spuma tare cu sare . Adaugi zaharul si bati pana se tine de tel. Amesteci usor nucile macinate .
Incalzesti cuptorul pe temperature medie. Pui in tava hartie de copt si cu lingurita imparti gramajoare lasand spatiu intre ele.
Se coc 40 min la temperature joasa. Sunt gata cand au crusta crocanta.
Umplutura:
6 galbenusuri
250 zahar praf
30 ml cafea espresso foarte tare
2 linguri de cacao neagra (optional)
200gr unt moale
Mixx egg yolks , sugar and place it over a double boiler or on bain-marie and mix it until thickens. Add the coffee and keep on mixing until it resembles a thick sauce and gets a crust on the sides of the bowl. Add the coffee and cocoa, mix until smooth and creamy and remove from heat. Let it cool.
Amesteco galbenusurile cu zahar si pui pe abur amestecand pana se ingroasa si fac crusta pe margini. Adaugi cafeaua si cacao si amesteci pana se face ca o crema moale si fina. Lasi sa se raceasca complet.
Bati spuma untul si lingura cu lingura adaugi amestecul de ou,batand tare dupa fiecare adaugare.
Lipesti bezelele cu partea plata in sus folosind crema si le dai prin nuca de cocos sau nuci macinate.
Sunt foarte bune dupa ce au stat o zi.
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