This is my very first Daring Bakers Challenge! I am very excited.
The host gave us the option of choosing only one of the two to make. I was feeling a little daunted at the thought of homemade marshmallows, so I decided to just make the Milans.
They were absolutely delicious. And so cute! I decided to only make half a recipe, so every one disappeared the same day.
The original recipe called for 2 tablespoons of lemon extract. This seemed like an awful lot to me, so I downsized to just 1 teaspoon. This was a mistake as the cookies were not quite “lemony” enough. Also, the recipe called for orange zest in the chocolate filling. Since I didn’t have any on hand, I substituted orange extract. I thought it gave it wonderful flavor.
I’ll definitely keep this recipe…it would be perfect for a Girls-only Party or an Afternoon Tea.
Recipe courtesy Gale Gand, from Food Network website
• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested
1. Preheat the oven to 350° F. Line a cookies sheet with parchment paper.
2. In a stand mixer with paddle attachment cream the butter and the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto the prepared cookie sheet, spacing them 2 inches apart as they spread.
5. Bake in a preheated oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.
Makes approximately 3 dozen cookies