These little guys have taken the world by storm. They are everywhere! And I have had a blast making them!
I cannot even explain how soft and delicate the snow is it bakes into a perfect crossed for this desert. It cuts perfectly without crushing the tart. It is not hard like a cookie and not too flaky like a piecrust. It is just perfect. You just have to try it!
The best thing about this is there are just so many options that you can do. In some of the pics you can see we chose to do a chocolate filling. It was to die for.
These can be cut into any shape or size and made into single layer, double layer, triple layer, or however you would like to do them.
Place sugar on a parchment lined cookie sheet and bake at 400 degrees for 5 minutes or until edges are lightly brown.
While sugar is baking, gag egg white to mixer and whisk on low till foamy. Then on high until stiff peaks form.
Once sugar is done and stiff peaks are formed, pour hot sugar into egg whites.
Turn mixer on high and beat for 7 minutes until smooth and glossy.
Meringue is now ready to pipe!! Pipe onto parchment lined baking sheets. Bake at 200 degrees for 30-40 minutes or until bottom remove from paper completely clean. Bottoms should not separate when lifted off paper.
Cream Tart Pâté Sablée **The Recipes for the filling, macarons, and more are on their way! Sign up for the news letter for updates!
A few days ago I had never even seen one of these beauties and then suddenly they were everywhere. And with good reason! They are gorgeous! One of the main bakers making them (although there seem to be many especially in other countries) is in Israel and she is just incredible. Information on her recipe is limited but it seems to be a Almond Paste type dough used to make a cookie and light cream.
For our recipe we use a Pâté Sablée dough which is like a buttery pie crust. It is soft and flakey. It cuts nicely and isn’t to hard like a cookie or biscuit would be. It is also super easy to make! Recipe here: https://wp.me/p9cgQh-iH
First we measure out the flour and confectioners sugar in grams by weight. No need to sift. I pour them straight into my blender. Next I add the salt.
Next add two large egg yolks.
Next add your butter in chunks. I use my vitamix blender just because it’s what I have. You can use a food processor, possibly a mixer or a pastry cutter to do it by hand. The good ole fashion way!! Mix it just until it is incorporated. Then take it out and knead it just a couple of times by hand and then wrap it up in Saran Wrap.
Place it in the fridge a few hours or over night.
When you take it out it will be hard. Break it in half. Knead one half to soften it up on parchment paper. It will be crumbly at first but will come together as it softens. Only knead as much as you need to get it soft enough to roll. Gently roll it out to the size of your shape you have chosen to cut out. If it sticks to you roller peel it off and stick it back down with your hand filling in holes.
Cut out your shape.
Leave it up on the parchment paper and place the paper onto a cookie sheet and then into a preheated oven at 350. Bake for 12-15 minutes or until lightly golden brown.
While its baking roll out the other matching shape.
Once cool you can transfer the first to a serving platter or cake board and begin decorating with your choice of icing or cream filling. Then place the second cookie on top. Decorate the top cookie with icing or a cream filling as well.
Important tips for the cream filling:
1.) A lighter filling is best with this. Think whipped topping, a diplomat cream, stabilized whipped cream, Italian meringue….
2.) Start on the inside and outside edges first and then fill in the center. I didn’t use a tip for this but cut the end off a pastry bag about 1” up. If you want bigger dollops go about 1 1/2” up.
3.) A 1 M tip would make beautiful dollops inside the edges!
4.) The extra dollops you see hanging off are NOT icing. They are meringues. They are so easy to make! See the recipe here!