Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup egg whites (about 4 large eggs)
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- pinch of salt
Special equipment needed:
- electric mixer
- piping bag with a large round tip
- baking sheets
- parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
3. Sift in the flour and mix until just combined.
4. Transfer the dough to a piping bag fitted with a large round tip.
5. Pipe the dough into 2-inch circles on the prepared baking sheets, leaving about 1 inch of space between each cookie.
6. Bake for 10-12 minutes or until the edges are lightly golden.
7. While the cookies are baking, make the meringue. In a separate mixing bowl, beat the egg whites until frothy.
8. Add the cream of tartar, vanilla extract, and salt. Continue to beat until soft peaks form.
9. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
10. Once the cookies are done baking, remove them from the oven and let them cool for a few minutes.
11. Pipe a dollop of meringue onto the center of each cookie.
12. Use a kitchen torch to lightly brown the meringue.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 90
Fat: 5g
Carbohydrates: 10g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but be sure to omit the pinch of salt.
- If you don't have cream of tartar, you can substitute with 1 tsp of lemon juice or white vinegar.
Variations:
- You can add a teaspoon of lemon zest to the cookie dough for a citrusy twist.
- You can also add a teaspoon of cinnamon to the cookie dough for a warm and spicy flavor.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the powdered sugar.
- When piping the cookie dough, hold the piping bag perpendicular to the baking sheet to create even circles.
- Use a kitchen torch to brown the meringue evenly and quickly.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
If the meringue has softened, you can reheat the cookies in the oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for an elegant presentation.
Garnishes:
You can garnish the cookies with a sprinkle of cinnamon or a drizzle of caramel sauce.
Pairings:
These cookies pair well with a cup of hot tea or coffee.
Suggested side dishes:
These cookies make a great dessert on their own, but you can also serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the meringue is not stiff enough, continue to beat it until stiff peaks form.
- If the cookies are too soft, bake them for an additional 1-2 minutes.
Food safety advice:
Make sure to use fresh eggs and wash your hands and equipment thoroughly to prevent contamination.
Food history:
Brazo de Mercedes is a popular Filipino dessert that consists of a soft meringue roll filled with a custard filling. These cookies are a twist on the classic dessert, featuring a buttery cookie base and a dollop of meringue on top.
Flavor profiles:
These cookies have a buttery and slightly sweet flavor, with a light and fluffy meringue topping.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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Region: Philippine