It’s Daring Bakers time again! The July 2009 Daring Bakers’ challenge was hosted by Nicole of Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
First of all, let me apologize for the lack of pictures in this post. I did take them, I promise, but at the moment they are living peacefully and undisturbed in a camera that is about 1800 miles away. Alas. I hope to upload them later, upon returning home from a brief 2-day stint in Los Angeles. Yes, my friends, this post comes to you direct from sunny Southern California! I can see the Shrine Auditorium from my hotel window, which is pretty darn cool. But I know you’re not here for that, you’re here for THE COOKIES!
This month’s challenge consists of two cookie recipes, but despite my best intentions, I was only able to make one – a lovely home-made rendering of the popular Milano cookies by a company I shall refrain from naming here. Though the cookies were delicious, I could definitely tell the difference between them and the original, and I must admit that the dough was not easy to work with. Granted, if I’d used a proper pastry bag and not a ziplock bag I probably would have had more control. As it was, getting any kind of even, uniform shape out of the stuff was difficult. After batch number one, I gave up entirely on the classic oblong shape and went for easier circles. Because of my less-than-ideal oven, they baked unevenly and it was hard to get them to that perfect slightly-crisp but not too brown state. And to add insult to injury, when making the chocolate filling, the chocolate seized on me! A hasty addition of some butter and more heavy cream brought it back into a sort of submission, but my overall impression of the recipe was this: FUSSY.
Regardless, they were REALLY DAMN DELICIOUS and were devoured eagerly by my friends before the night was through, so I must have done something right, right?
This is probably the lamest post I’ve done so far, but I blame Los Angeles and the rigors of air travel. I’m tired, dammit.
Here’s the recipe!
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies
• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.