Vanilla Cookies
Vanilla cookies with a distinctive texture, requiring an extended drying period before baking. Ideal for pairing with dessert wines or hot beverages.
Ingredients
caster sugar
65 g
egg
1
egg yolk
1
vanilla extract
2-3 drops
lemon zest
1 tsp
flour
65 g
caster sugar (for sprinkling on surface)
to taste
Instructions
1
Step 1
Line two baking sheets with parchment paper.
2
Step 2
Bring half a pot of water to a boil, then remove from heat. Place the sugar, egg, egg yolk, vanilla extract, and lemon zest in a large bowl and set it over the hot water (the bottom of the bowl should not touch the water). Whisk with a hand whisk for 5 to 10 minutes until the mixture thickens to a mousse-like consistency and the whisk leaves trailing ribbons when lifted. Remove from the heat and continue whisking for 5 minutes until cooled.
3
Step 3
Sift in the flour and fold gently with a wooden spoon or plastic spatula. Transfer the mixture into a piping bag fitted with a 2 cm diameter round tip and pipe small mounds about 2 cm in diameter onto the baking sheets, spaced apart. Sprinkle with caster sugar. Let dry at room temperature for 4 to 5 hours. Preheat the oven to 150°C.
4
Step 4
Bake for about 20 minutes until golden and firm to the touch. Transfer to a wire rack to cool.
