Hello everyone, November is here and today I’m introducing the category Manuela’s Magical Christmas 2014 here at passionforbaking.com.
It’s early, I know, but this year I want us to have plenty of time getting into the Christmas spirit…
In this category Manuela’s Magical Christmas 2014 I’ll post new Christmas recipes, but you can find my previously posted Christmas recipes in the Christmas category. (Many of my previously posted Christmas recipes are in the process of being translated to English, watch this space for new additions in the next few days.)
The Christmas categories here at passionforbaking.com are:
- Christmas baking
- Christmas confectionery
- Christmas desserts
I always have these chocolate covered soft meringue cookies in our house at Christmas, both children and grown-ups seem to love them.
Easy to make, and oh-so good…
Start by making the cookie base:
- 3/4 cup (170 g) unsalted butter
- 1/2 cup (100 g) brown sugar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla sugar (or use ground cinnamon instead)
- 1 2/3 cup (200 g) all-purpose flour
- 1/3 cup (45 g) wholewheat flour
- Vanilla bean frosting
- 10 1/2 oz. (300 g) dark chocolate, melted (preferably coating chocolate)
Put the butter, sugar and honey into a mixing bowl and beat until nice and smooth.
Sift in the flour, salt and vanilla sugar or cinnamon and mix until well blended.
Wrap the doigh in plastic wrap and chill for 30 minutes to an hour. P
Roll out the dough and cut out rounds using a round cookie cutter.
Arrange on lined baking trays, sprinkle with a little sugar and bake in a 350 ˚F (180 ˚C) oven for about 10-12 minutes.
Leave to cool completely.
Dip each of the cooled cookies into the melted chocolate, preferably use coating chocolate here.
Make the vanilla bean frosting, you can find the recipe here.
Transfer the frosting to a piping bag fitted with a large tip of your choice, then make swirls on top of each chocolate-dipped cookie as shown below.
Place in the freezer for 30 minutes to an hour.
Now use the rest of the chocolate, you may need to reheat it.
Dip each of the meringue covered chookie into the melted chocolate.
Sprinkle with some desiccated coconut, if you like.
I just love these for Christmas…
You could also use white chocolate here, or omit the chocolate dipping alltogether.
Personally I think white chocolate is too sweet here, but it’s just a matter of personal taste.
Here is a virtual chooclate covered soft meringue cookie, just for you…
I just had to take a bite…
I hope you’re inspired to make these!
I wish you all a wonderful day.
Hugs from me to you – hoping your Christmas will be magical in every way.