Homemade Milan Cookies
It’s Daring Baker time again! The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
The challenge was either/or, so I only did the Milans because they were faster.
Easy as pie. If the cream isn’t hot enough to melt the chocolate completely, you can zap it in the microwave for 10 seconds to finish it off.
12 tablespoons unsalted butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6-7 eggs)
2 tablespoons vanilla extract
2 tablespoons lemon extract (I left this out because I didn't have it.)
1 1/2 cups all purpose flour
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 orange, zested or a few drops of peppermint extract (optional)
In a mixer with paddle attachment cream the butter and the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just well mixed.
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. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well. Heat in 10-second increments in the microwave, if necessary. Set aside to cool (the mixture will thicken as it cools).
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. Repeat with the remainder of the cookies.
Makes about 18-20 sandwich cookies.
from Gale Gand, Food Network