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Coconut macaroons
What will we need?
250g coconut
500g powdered sugar
250g egg whites (about 7)
3 tbsp plain flour
Preparation:
Mix coconut, sugar, and egg whites in a water bath. DO NOT WHIP!
Heat to about 45C – so that the sugar dissolves
Then add 3 tbsp plain flour, stir for a moment.
Let cool and use a teaspoon to make scoops on baking paper on a baking sheet; bake in a moderately preheated oven
Spread the Linzer rounds with cream.
Put a piece of jam in the middle, place the coconut macaroon on top, and dip the bottom into chocolate glaze. Cream – whipped butter with Nutella.
Linzer cookies
What will we need:
600g plain flour
400g butter
200g powdered sugar
4 egg yolks
vanilla sugar
lemon zest
for the filling you can use various creams
Preparation of the cream :
Whisk 2 eggs and 100g granulated sugar in a hot water bath for about 20 min. Let this thick mixture cool.
In the mixer I whipped the butter and sugar to taste. Then gradually add the egg mixture by spoonfuls. Divide the cream into 3 parts and flavor with ground nuts, cocoa, and instant coffee.
Honey cake balls
What will we need:
500 g plain flour
2 eggs
2 tsp baking soda
60g melted butter
4 tbsp honey
200g powdered sugar
for the cream:
1 can caramel condensed milk
1 butter
Preparation:
Bake a sheet from the listed ingredients, or buy a ready-made honey cake layer.
Crumble the sheet into crumbs, set some aside for coating; put the crumbled sheet into a bowl, add the cream and mix.
Chill in the refrigerator, then form into balls and roll in the reserved crumbs.
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Honey cones
What will we need:
250g plain flour
100g powdered sugar
150g honey
2 egg yolks
1 tbsp milk
a pinch of baking soda
cream
1 butter
1 can caramel condensed milk
rum
Preparation method:
Cream the egg yolks with the sugar and add the other ingredients, then put in the fridge to rest.
Roll out the dough, cut out circles and bake at 160°C about 5 pieces at a time, roll while still hot, they harden quickly.
Coffee meringue kisses
What will we need:
320g granulated sugar
4 egg whites
2 sachets instant coffee beverage powder
Preparation:
Whip the egg whites into stiff peaks
Gradually beat in half the sugar, spoon by spoon
Gently fold in the other half and mix the coffee with a little water into a paste and gently fold into the meringue, pipe meringues onto a baking sheet. Dry at 70C.
Vanilla nut crescents
150 powdered sugar
430 g plain flour
160 g ground nuts
340 g butter
vanilla sugar
Nuts
340 plain flour
250 g butter
200 g powdered sugar
150 g ground nuts
2 tbsp cocoa
for the filling:
11/2 butter
caramel condensed milk
Sandwiched crescents
420 g plain flour
300 g butter
350 g powdered sugar
300 g ground nuts
2 eggs
cocoa
for the filling:
11/2 butter and caramel condensed milk
Wasp nests
What will we need:
160 g sponge biscuits
150 g powdered sugar
60 g butter
2 tbsp cocoa
6 tbsp rum
for the filling:
80g butter
1 vanilla sugar
1 tbsp rum
1 tbsp cocoa
Margot four-leaf clovers
What will we need:
For the dough:
460 g plain flour
300 g butter
220 g powdered sugar
4 egg yolks
lemon zest
for the filling:
150 g grated Margot chocolate
200 g butter
2 tbsp powdered sugar
3 tbsp rum
Hedgehogs
What will we need:
350 g plain flour
200 g butter
50 g powdered sugar
1 egg yolk
4 tbsp ground nuts
Machine-made nut cookies
what we will need:
400 g plain flour
100 g granulated sugar
100 g ground nuts
250 g butter
2 egg yolks
vanilla sugar
Ischler cookies
What will we need:
300 g plain flour
200 g butter
100 g powdered sugar
100 g ground nuts
1 egg yolk
2 tbsp cocoa, lemon zest and cinnamon
for the filling:
100 g ground nuts
100 g butter
100 g powdered sugar
1 tbsp apricot jam
1-2 tbsp rum
