It’s that time of year again. We flipped our calendars, wrapped up the year 2015 and lifted our glasses in a toast to happy new year. Folks have been reminiscing and talking about their resolutions. I have to say I’m not usually one to set new-year’s resolutions – to me they’re just empty lofty proclamations that don’t have a big chance to stick for long. That doesn’t mean I don’t reflect on things that happened and think about changes I’d like to make, though.
We made a trip to the ocean on a New Year’s day. I’m a Pisces and love the sea, and as I was strolling along the beach listening to waves crashing against the shore I was thinking about the year that passed – pondering the things I wish I’d done, those I wish I’d not done, and what I’d like to take from it for the future. Over the past year, I have all too often found myself pushing myself – to do more, to work harder, to try make everything just right until I could no longer continue. We women and mothers especially are quick learners when it comes to taking care of others, and can get very good in anticipating and fulfilling their needs. Seemingly we also take very good care of ourselves – at least on the outside: I start off every day with a green smoothie and drink sixty-four ounces of water. I eat healthy and use sunscreen religiously. I schedule yearly check-ups and keep up with the doctor’s recommendations. But way too often I forget the other, far more important part – how to take care of myself on the inside. I push myself to the side, play resilient, slap band-aids on feelings I’d rather not know about or tell myself I can deal with them later. I convince myself and everybody else I’m fine when in fact nothing could be farther from the truth.
And so my resolution and “to-do list” for the 2016 consists of only one item, really: Learn to take better care of myself. I want to be gentler with myself and listen to my body and soul more, instead of paying too much attention to the world and people around. I vow to become a better friend to myself – after all, we just wished each other a happy new year, and it’s rather hard to be happy when someone is mean to you, even if/especially if that someone is you! I plan to make a conscious effort to do me – to do whatever brings me joy as opposed to what I for whatever reason feel compelled to do. Be more present, and live a fuller and more authentic life.
As for me, spending time in the kitchen playing with tastes, textures, and aromas is definitely a step in right direction! So without further ado I present to you my first baking effort of the year. I had way too many egg whites left after the Christmas baking that needed to be used up, and these meringue sandwich cookies fit the bill perfectly. They are commonly sold in Slovak bakeries, just as the popular French macarons are made with only egg whites, ground nuts, and sugar, and can be filled with different buttercream based fillings. The typical oval shape is achieved thanks to a special plastic form with openings through which you press the batter onto the baking sheet, but if you can live with less uniform and less perfect cookies, you can just take an icing bag/tablespoon and make small mounds of batter on the parchment paper and flatten them slightly. I went a little overboard in my quantity estimations – the batch made with six egg whites gave me 50 individual cookies, which I filled with buttercream and ended up with final count of 25. It was way too many, so next time I’ll probably halve the recipe. Good news is that you can store the unfilled meringue cookies in an airtight container in a cool and dry place for couple of days and fill them later as needed. The buttercream is caramel based with hints of coffee, but you can use any buttercream that suits your fancy!
Whether you bake, make pottery, sing, or jog, may we be able to make this year truly happy for ourselves. Here’s to 2016!
Meringue Sandwich Cookies with Caramel Coffee Buttercream Filling (Laskonky)
- 6 egg whites, room temperature
- pinch salt
- ¼ teaspoon cream of tartar
- 330 g (11.5 oz.) white sugar
- 160 g (5.5 oz.) finely ground walnuts (pecans)
- 100 g (3.5 oz.) powdered sugar
- 1 tablespoon all-purpose flour (if you want to make the cookies gluten-free, use gluten-free flour mix in the same quantity)
- pinch baking powder
Caramel Coffee Buttercream Filling:
- 6 tablespoons white sugar
- 2 tablespoons water
- 250 ml (8 oz., 1 cup) half-and-half or whole milk; divided
- 1 teaspoon vanilla
- 1 tablespoon instant coffee
- 2 egg yolks
- 10 g (0.4 oz.) cornstarch
- 230 g (8 oz., 2 sticks) unsalted butter, room temperature
- To make the cookies: Line two big baking sheets with parchment paper and preheat the oven to 265 °F (130 °C).
- Put egg whites with the salt and cream of tartar in a bowl, and then place the bowl over a pot with small amount of boiling water. Whisk the egg whites over the water bath gradually adding granulated white sugar until very firm peaks form, about 15 minutes. (I transferred the egg white mixture after 15 minutes into a bowl of my stand mixer and whisked it on a high speed for a couple more minutes to achieve a very stiff consistency.) You want the egg white mixture to be very firm, so it won’t thin out after adding the ground nuts. This way, the cookies will be easier to form as well.
- Combine finely ground nuts, powdered sugar, flour, and baking powder, and carefully fold them into the egg white mixture. Use a spatula and take care not to deflate the egg whites.
- When using the special cookie making tool for laskonky, spray the bottom side with a cooking spray and place it onto the parchment lined baking sheet. Place about 1.5 tablespoons of meringue batter into each opening, pressing it down lightly. Level off excess batter with a knife and then carefully lift the form off, so that the cookies can fall off onto the parchment paper. Wash the form, spray it with the cooking spray again and continue making the cookies until you use up all the meringue batter. Alternatively, make the cookies with an icing bag or a tablespoon forming a small mounds and flattening them slightly.
- Place the cookies into the preheated oven and bake them for 15 minutes. After 15 minutes lower the temp to 176 °F (80 °C) and let them dry out slowly in a warm oven until very firm to the touch, about 30 minutes. When they are done, you should be able to easily peel them off the parchment paper. If they don’t seem to be dry enough, give them a couple more minutes in the warm oven. Let the cookies cool completely before filling.
- While the cookies are baking/cooling, prepare the Caramel Coffee Buttercream: Place 6 tablespoons of granulated sugar into a deeper pan. Add 2 tablespoons water and let the sugar mixture cook, not stirring, until the water evaporates and the sugar turns nice golden color. Watch the sugar closely so it doesn’t burn.
- Take the caramel off the heat and carefully pour in 200 ml (6.5 oz.) half-and-half (milk). The mixture will sizzle and the caramel will crystallize. Place the milk-caramel mixture over a low heat and cook, stirring constantly, to melt the caramel again. Add in the vanilla extract and the coffee.
- Combine cornstarch, 2 egg yolks, and remaining 50 ml (1.5 oz.) half-and-half (milk) until smooth. Combine the egg yolk-cornstarch-milk mixture with couple of tablespoons of hot caramel milk to temper it, and then add the warmed up egg yolk-cornstarch-milk mixture to the caramel coffee milk. Cook the mixture over a low heat, stirring constantly, until the mixture thickens, about 3 minutes. Let the caramel coffee pudding cool to room temperature before proceeding.
- Whip the soft butter until light and fluffy. By tablespoons add in the cooled caramel coffee pudding, whipping constantly, to make a light smooth crème.
- To assemble the cookies, sandwich two meringue cookies with about 2 tablespoons of caramel coffee crème and serve.