Biarritz Cookies
Biarritz Cookies
Cookies
BIARRITZ COOKIES
for 35-40 cookies d=5 cm
COOKIE BATTER
2. Add orange zest and milk. Mix until soft paste forms.
3. Place the egg whites and sugar in the bowl of a stand mixer and whip with a whisk
attachment into stiff peaks.
5. Melt the butter to 45 °C / 113 °F and add a small part of the batter to it, mix until
homogeneous.
6. Combine the mixture with the rest of the batter and mix gently with a spatula.
7. Transfer the batter to a piping bag fitted with a round tip d=10 mm. Pipe the batter
on a silicone mat or parchment paper to get cookies of the desired size (4-5 cm in
diameter works best).
8. Bake the cookies in the oven, preheated to 165 °C / 329 °F, for 12-15 minutes until
golden brown.
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Copyright©2023 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
BIARRITZ COOKIES
for 35-40 cookies d=5 cm
DECORATION
Ingredients
• Baked cookies
• Dark chocolate 70% 200 g
1. Pipe tempered dark chocolate on a plastic texture mat and put the cookie on top.
2. Press gently in the center, so that the chocolate reaches the edges of the cookie.
3. Leave the cookies at room temperature for about 1 hour so that the chocolate
hardens completely.
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Copyright©2023 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
www.kica-academy.com +380 (068) 863 15 86 [email protected]
Copyright©2023 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva