Ingredients with Measurements:
- 1 cup cornstarch
- 1 cup sugar
- 1/2 cup water
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Stand mixer or electric hand mixer
- Piping bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the cornstarch, sugar, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
3. In a stand mixer or with an electric hand mixer, beat the egg whites, cream of tartar, vanilla extract, and salt until stiff peaks form.
4. Slowly pour the hot cornstarch mixture into the egg whites while continuing to beat on medium speed. Beat until the mixture is glossy and holds its shape.
5. Transfer the mixture to a piping bag fitted with a star tip.
6. Pipe the mixture onto the prepared baking sheet in small rounds, about 1 inch in diameter.
7. Bake for 10-12 minutes, or until the cookies are lightly golden on the edges.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 50
Fat: 0g
Carbohydrates: 12g
Protein: 0g
Sodium: 5mg
Sugar: 8g
Substitutions for ingredients:
- Cornstarch: Tapioca starch or potato starch can be used instead.
- Cream of tartar: Lemon juice or white vinegar can be used instead.
Variations:
- Chocolate Maria-Mole Cookies: Add 1/4 cup cocoa powder to the cornstarch mixture before cooking.
- Coconut Maria-Mole Cookies: Add 1/2 cup shredded coconut to the cornstarch mixture before cooking.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Pipe the mixture onto the baking sheet quickly, as it will start to set as it cools.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Sprinkle with shredded coconut or chopped nuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These cookies are perfect on their own.
Troubleshooting advice:
- If the mixture is too runny, beat the egg whites for a few more minutes until stiff peaks form.
- If the cookies spread too much while baking, try piping smaller rounds or adding a little more cornstarch to the mixture.
Food safety advice:
Make sure to use clean equipment and wash your hands before preparing the recipe.
Food history:
Maria-Mole is a popular Brazilian dessert made with coconut and condensed milk. These cookies are a twist on the classic dessert.
Flavor profiles:
These cookies are light and airy with a sweet, vanilla flavor.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Brazilian
Taste: Sweet, Nutty, Buttery, Chocolatey