Viennese Chocolate Sable Cookies
These viennese chocolate sable cookies are perfect in both texture and taste. And no wonder, considering the fact that the original recipe belongs to the one and only Pierre Herme!
Rezultat -20 cookies
Ingrediente
- 260 g all-purpose flour
- 1 pinch salt
- 30 g cocoa powder (Dutch processed)
- 250 g butter (softened)
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 2 egg whites
Instructiuni
- Preheat your oven to 350F (180C) and line 2-3 baking sheets with baking paper.
- In a bowl, sift the flour with salt and cocoa powder and place aside.
- Mix the butter with sugar and vanilla at least 2 minutes until creamy and pale in color, as well as double in volume.
- Stir in the vanilla then add the flour and incorporate it into the butter with the mixer on low speed or using a spatula.
- Whip the egg whites to soft peaks then fold them into the batter.
- Spoon the batter into a pastry bag fitted with a large star nozzle and pipe the cookies on your prepared baking sheets. You can be as creative as you like at this stage!
- Bake the cookies for 15-20 minutes until fragrant and crisp. My advice is to check the cookies after the first 10 minutes. They are done when they become crisp on the edges.
- Let them cool in the pan then store them in an airtight container or freeze them for a longer preserving life.
Notes
Dip the cookies into dark or white chocolate and decorate with sprinkles if you want a fancier version of these sable cookies. I prefer them simple as they are, but so many things can be done to improve the aspect and even taste (add candied orange zest for instance).
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