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Ingredients
½ pound unsalted butter at room temperature
1 teaspoon salt
5 tablespoons condensed milk
1 ¾ ounce Vietnamese coffee powder
9 ounces all purpose flour
¾ ounce milk powder
7 ounces confectioner’s sugar
5 ½ ounces egg whites
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Method
With the paddle attachment in an electric mixer, mix
cream butter, condensed milk, salt and coffee powder
just until combined, about 3 minutes. In the meantime,
sift together confectioner’s sugar, flour and milk
powder.
Add sifted dry ingredients to the butter mixture and
mix to combine, scraping the bowl as necessary.
With the mixer at low speed, slowly add in egg whites
and mix until incorporated. Scrape bottom of bowl
again and mix well. Chill batter with plastic wrap
covering directly on surface for at least 1 hour before
use. Spread batter onto silpat using a stencil with
4” round circles. Bake in preheated 350 degree oven
until done with surface dry to the touch, about 5
minutes.
Place fortune paper in middle of each circle, fold
in half and then bring the two points together with
the seam on the broad side. Lay into a ridged tuile
pan to cool. It is imperative that the cookie is
folded
when hot otherwise the cookie will break.
Makes approximately
50 cookies
Recipe Adapted from “An Exotic Finish” By Pichet Ong
(Morrow-Harper Collins, 2007)
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