260g/9oz all purpose flour (T45 in France)
30g/1oz unsweetened cocoa powder, better if alkalized
250g/8.5oz soft butter
100g/3.5oz icing sugar
1 pinch of salt
2 egg whites at room temperature
Procedure:
Preheat the oven at 180C/350F.
Whisk flour and cocoa together (sift if necessary), set aside.
Mix together salt and icing sugar, set aside.
In the bowl of a standup mixer fitted with the paddle attachment put in the soft butter and start at medium speed until fluffy. Add salt and sugar mixture and keep mixing until it is a smooth consistency. Whisk egg whites lightly and add to the mixer. Keep mixing until well incorporated, stop and scrape a few times to make sure there's no chunks of unmixed butter at the bottom of the bowl. Stop and gradually start incorporating the flour and cocoa mix by hand, with a spatula. Mix until well incorporated but avoid overworking the dough.
Prepare a pastry bag fitted with a star tip; fill it with the mixture (not all at once or it'll be hard to squeeze) and pipe on a tray lined with baking paper. Classic shape is a "W". To pipe rosettes keep the tip above the paper at about 1 cm and turn your hand as you pipe. When the desired amount of dough has been piped stop squeezing the bag and keep twisting until dough naturally detaches from the piped cookie.
Bake immediately for 10 minutes then transfer baked cookies on a cooling rack.
No comments:
Post a Comment