Biarritz Cookies
Category
Cookie
Servings
48 cookies
This is another French cookie that is as fun to make as it is to eat!
Ingredients
3/4 cup (75 g) almond flour
1/2 cup plus 1 Tbsp (75 g) all-purpose flour
1/2 cup plus 2 Tbsp (75 g) confectioner's sugar
1/2 stick (4 Tbsps/2 oz/ 56g) unsalted, melted and cooled butter
3 Tbsp whole milk, room temperature
3 egg whites, room temperature
3 Tbsp sugar
4 oz. (113 g) semisweet or bittersweet chocolate, coarsely chopped
3 Tbsp heavy cream
1 tsp light corn syrup
FILLING
Directions
Preheat oven to 325
Line 2 baking sheets with silicone mats or parchment paper
Sift both flours and confectioner sugar into large bowl
Mix melted butter and milk together
Add butter/mild mixture to dry ingredients with a spatula until smooth
Using a stand mixer with the whisk attached, beat egg whites until they begin to whiten
Slowly add the sugar to the egg whites and continue mixing until you have stiff, glossy peaks
Spoon 1/2 the batter into a pastry bag fitted with a. 1/2 inch nib
Pipe batter onto cookie sheets 3/4 to and 1 inch in diameter. Leave at least 2 inches in between
Tap pan twice on counter to flatten and round the mounds
Bake 19 to 22 minutes, rotating pans after 10 minutes. Cook until golden brown around the edges
When finished baking, place cookie sheet on wire rack and allow the cookies to cool completely on the cookie sheet
FILLING COOKIES
Place chocolate and cream in microwave, heating in 10 sec intervals and stirring in between
Once the chocolate mixture is melted and smooth, add in corn syrup
Using a small icing spatula, spread across the bottom of cookie.
At this point, you can decide to either leave them open faced or make a sandwich out of them.
Leave on wire rack until chocolate firms up