Although there is still some time left until winter, nothing stops you from preparing snowy sweets today. Snowman cookies It’s quite a labor-intensive snack, but it’s worth spending some time on it to enjoy the great effect. The delicacy not only tastes great, but will also be a beautiful Christmas decoration that looks great on the table. They will be delicious served with hot winter coffee or tea, or delicious cocoa.
Snowman cookies they do not contain many complicated and difficult to obtain ingredients, but their preparation will require some patience. Almond cookies and a creamy, creamy center with white chocolate will definitely reward you for the effort you put into baking them.
Ingredients for cookies:
- egg whites from 3-4 eggs (110-120 g),
- 150 g blanched almonds,
- 150 g of powdered sugar,
- 45 ml of water,
- 150 g granulated sugar,
- 30 g of vanilla sugar.
Additionally:
- 180 g of white chocolate,
- 100 ml whipping cream 30%,
- about 40 g of powdered sugar,
- a bit of lemon juice,
- food dyes (black, red, orange).
Crumble the chocolate into a pot and melt it with the heavy cream. Mix until smooth. Set aside to cool. Place in the refrigerator for at least 12 hours.
Prepare a baking tray lined with unwaxed baking paper. Draw on it, at certain intervals, silhouettes of snowmen composed of two circles with diameters of about 1 and 3 cm (about 50 pieces).
Bring the egg whites to room temperature. Divide into two equal parts. Pour one into a suitably large, dry, clean bowl, in which you will beat the egg whites until foamy.
Grind the almonds and powdered sugar in a food processor into a fine flour. Sift it through a strainer to get rid of larger particles. Add the other half of the egg whites to the almonds and sugar. Mix briefly and set aside.
Boil water with crystal sugar in a pot. Cook until the temperature reaches 118°C (be sure to use a culinary thermometer).
While the sugar syrup is boiling, beat the egg whites in a bowl with a mixer at high speed until stiff. While whipping, add vanilla sugar in batches.
When the sugar syrup reaches the right temperature, pour it in a thin stream into the foam, constantly beating it with a mixer at low speed. When the ingredients are combined, raise the mixer speed to maximum and continue beating until the foam cools down.
Add the foam in batches to the previously prepared almond mixture. Mix each round briefly – just until the ingredients are combined. The mass should be quite thin, but compact (it cannot melt when forming cookies.
Transfer the resulting mixture to a pastry bag with a round tip. Squeezing the mass onto paper, form snowmen according to the drawn pattern. Set them aside to dry at room temperature for about 30-60 minutes. The cookies will be ready to bake when a thin crust forms on their surface and does not stick to your finger when touched.
Place the tray in the oven preheated to 160°C (fan-forced). Bake for 12-15 minutes. The cookies must not brown. If they start before the specified time, reduce the baking temperature slightly.
After removing from the oven, set the cookies aside to cool completely. Carefully remove from paper.
Prepare a very thick icing using powdered sugar and lemon juice. Divide it into two larger parts and one smaller one. The smaller ones are orange, and the larger ones are black and red. Decorate half of the cookies using a pastry bag or a piping bag with the smallest diameter tip.
Beat the white chocolate mixture until it is thick and fluffy (do not beat too long to avoid curdling). Pour it over the cookies. Store in the refrigerator.
Sources: Terazgotuje.pl
