Recipes
White chocolate and raspberry mellowcakes
20 pieces
20-30 minutes
Make the cookies
Mix the flour, almond powder, icing sugar, egg, and butter in a stand mixer using the dough hook until you get a smooth dough. Roll out the dough thinly and cut out round shapes. Place the rounds on a baking tray lined with parchment paper and prick a few holes in each round with a fork. Bake the cookies for 10 to 15 minutes in a preheated oven at 180°C. Let them cool completely.
Make the meringue
Heat the sugar, glucose/honey and water to 121°C. Meanwhile, beat the egg whites on high speed in the stand mixer until stiff peaks form. Slowly pour the hot sugar mixture into the egg whites while continuing to beat. Add the gelatin mass and let the mixture cool completely. Transfer the meringue to a piping bag and pipe thick dollops onto the cooled cookies. Let set for 40 minutes.
Melt the white chocolate in the microwave to 45–50°C. Add the cold chocolate and let the mixture cool down to 29°C. Dip the mellowcakes in the chocolate and place them on a sheet of parchment paper. Sprinkle with raspberry powder and let set for 5 to 10 minutes before serving.
