Pepperidge Farm Milano Cookies
Ah, the classic Milano cookie. Simple. Elegant. The perfect balance of exquisite cookies and luxuriously rich chocolate—in irresistible varieties to match any mood.
For cookies
12 tablespoons butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
For ganache
4 tablespoons unsalted butter
3/4 cup heavy cream
1 1/2 cups semisweet mini chocolate chips
2 1/2 cups powdered sugar
To make cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
In the bowl of a stand mixer or using a hand mixer, cream butter. Slowly incorporate powdered sugar, mixing on low until combined. Be sure to scrape down sides of the bowl. Add the egg whites in several increments, mixing on a low speed. Beat in vanilla. Add flour in several increments, mixing until just combined.
Using a piping bag fitted with a 1/4-inch plain tip (or a large freezer bag with a corner cut off), pipe 2-inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven, and let cool on the baking sheet slightly before removing to a wire rack to cool completely.
To make ganache: In a small saucepan over medium heat, melt butter then add cream.
In a heatproof bowl, combine chocolate chips and powdered sugar.
As soon as cream mixture starts to bubble, pour it on top of chocolate chips. Let ganache sit for 20 seconds, then start stirring until chocolate chips melt completely and mixture begins to thicken. Let ganache cool completely before icing.
To assemble cookies: Take one cookie and dollop about 1 teaspoon of ganache onto the center. Top with another cookie and press together to squeeze ganache to the edges. Repeat with remaining cookies.
Ah, the classic Milano cookie. Simple. Elegant. The perfect balance of exquisite cookies and luxuriously rich chocolate—in irresistible varieties to match any mood.
For cookies
12 tablespoons butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
For ganache
4 tablespoons unsalted butter
3/4 cup heavy cream
1 1/2 cups semisweet mini chocolate chips
2 1/2 cups powdered sugar
To make cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
In the bowl of a stand mixer or using a hand mixer, cream butter. Slowly incorporate powdered sugar, mixing on low until combined. Be sure to scrape down sides of the bowl. Add the egg whites in several increments, mixing on a low speed. Beat in vanilla. Add flour in several increments, mixing until just combined.
Using a piping bag fitted with a 1/4-inch plain tip (or a large freezer bag with a corner cut off), pipe 2-inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven, and let cool on the baking sheet slightly before removing to a wire rack to cool completely.
To make ganache: In a small saucepan over medium heat, melt butter then add cream.
In a heatproof bowl, combine chocolate chips and powdered sugar.
As soon as cream mixture starts to bubble, pour it on top of chocolate chips. Let ganache sit for 20 seconds, then start stirring until chocolate chips melt completely and mixture begins to thicken. Let ganache cool completely before icing.
To assemble cookies: Take one cookie and dollop about 1 teaspoon of ganache onto the center. Top with another cookie and press together to squeeze ganache to the edges. Repeat with remaining cookies.
Aucun commentaire:
Enregistrer un commentaire