Egg white cookies with lemon cream
Egg white cookies with lemon cream: A delicacy that combines the light and crispy texture of the cookies with the freshness and acidity of a refreshing lemon cream. These cookies are ideal for serving with coffee among friends or as a refined dessert at a festive table.
Preparation time: 30 minutes
Baking time: 12 minutes
Total time: 42 minutes
Servings: 20 cookies
A short story
Egg white cookies, often known for their airy and fragile texture, have a long history, being used in various cultures as holiday desserts. These delicacies are often made from simple ingredients, but with a preparation technique that makes the difference. The lemon cream, on the other hand, adds a note of freshness and a pleasant contrast to the sweetness of the cookies, transforming them into an irresistible dessert.
Ingredients
For the cookies:
- 2 egg whites
- 180 g flour
- 100 g sugar
- 130 g butter (at room temperature)
- 1 packet of vanilla sugar
- Vanilla essence (optional)
For the lemon cream:
- 250 ml milk
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 2 tablespoons cocoa (optional, for a chocolate flavor)
- 1/2 packet of butter
- Grated zest of one lemon
- Lemon essence (to taste)
Step-by-step instructions
1. Preparing the cookies
- Start by preparing the ingredients: make sure the butter is at room temperature for easier incorporation.
- In a large bowl, mix the butter with the sugar and vanilla sugar until you get a fluffy and homogeneous mixture. This is the stage where air is incorporated into the mixture, which will give the cookies a light texture.
- Gradually add the flour, mixing with a spatula or a wooden spoon. Continue mixing until the ingredients are evenly combined.
2. Beating the egg whites
- In another bowl, beat the egg whites with a pinch of salt until they form a foam. It is important to have a clean and dry bowl to achieve well-beaten egg whites.
- Once the egg whites have formed soft peaks, carefully fold them into the butter and flour mixture. Use a bottom-up motion to avoid losing the air from the egg whites, which is essential for the fluffy texture of the cookies.
3. Shaping the cookies
- Preheat the oven to 180°C (350°F) and prepare a baking tray with parchment paper.
- Using a piping bag or a spoon, form various shapes on the prepared tray. You can have round, square, or even creative shapes, depending on the occasion.
4. Baking
- Bake the cookies for 10-12 minutes or until the edges start to brown slightly. Be careful, as the cookies may continue to bake even after you take them out of the oven.
- Let them cool completely on a cooling rack.
5. Preparing the lemon cream
- In a saucepan, mix the cornstarch, sugar, and cocoa (if using) and thin with the milk. Place the saucepan over low heat and stir constantly until the cream thickens.
- Once the cream reaches the desired consistency, remove it from the heat and add the butter, lemon zest, and lemon essence. Mix well until the butter completely melts and the cream becomes homogeneous.
- Allow the cream to cool completely before using it.
6. Assembling
- Fill each cookie with lemon cream and stick two cookies together.
- For an elegant finish, you can add a chocolate glaze by melting dark chocolate and pouring it over the assembled cookies.
- Let the cookies sit until the glaze hardens.
Serving suggestions
These egg white cookies with lemon cream are perfect to be served alongside a cup of lemon tea or an espresso. You can also pair them with vanilla ice cream for a delicious contrast between warm and cold.
Customized variation
If you want to add a touch of originality, you can replace the lemon cream with an orange cream or even a lavender flavor. The cookies can be decorated with ground nuts or coconut flakes for a more attractive appearance.
Nutritional benefits
These cookies, although sweet, also offer some benefits. Egg whites are an excellent source of protein, and lemon provides a good dose of vitamin C. However, it is important to consume these cookies in moderation, considering the sugar and fat content from the butter.
Frequently asked questions
1. Can I use brown sugar instead of white sugar?
Yes, brown sugar will provide a richer flavor, but it will slightly change the texture of the cookies.
2. How can I make these cookies gluten-free?
You can replace the wheat flour with a gluten-free flour, such as almond flour or store-bought gluten-free flour blends.
3. What is the best way to store the cookies?
Store the cookies in an airtight container at room temperature to keep them crispy.
These egg white cookies with lemon cream are not only a delicious choice but also a perfect way to impress guests. With a bit of patience and attention to detail, you will enjoy a dessert that will surely become a favorite among loved ones. Enjoy!
Ingredients: Cookie ingredients: 2 egg whites, 180 g flour, 100 g sugar, 130 g butter, 1 packet of vanilla sugar, vanilla essence - optional. For lemon pudding: 250 ml milk, 3 tablespoons cornstarch, 3 tablespoons sugar, 2 tablespoons cocoa, 1/2 pack of butter, grated zest of one lemon, lemon essence.
