Powder Puff Cookies...Ok, so this is one of those recipes that I have been so very anxious to try....ever since I saw it on Once Upon a Plate. It is one of those recipes that I think about day in and day out. The type of recipe that keeps me awake at night ... with thoughts running through my mind. Will it taste as good as it looks? Will it be worth making...with all that sugar:) Would I change anything about the recipe? Should I really make it? But I always know that when the recipe occupies my mind that much, I will most likely try it...eventually...to sort of answer all my questions and be done with it:). Except, in this case, I will be tucking the recipe in my "favorites" box...and will be making it again. Most definitely. Wouldn't these cookies look pretty on a plate... at Christmastime?
These cookies are more like ladyfinger or sponge cookies... they're used to hold a dollop of jam and vanilla-scented whipped cream. But what could be better than whipped cream and jam? The cookies bake up nice and golden. They will slightly harden(a bit, not very much) as they cool and will be ready to be filled with your favorite jam and whipped cream. When assembled, they are allowed to sit for an hour or so to soften...which is how they should be*. They become a sort of cookie that's
dreamy, and light as a cloud... perfectly named Powder Puff Cookies. They are so soft that they practically melt in your mouth....and oh-so-delicious. Just the sort of cookie that would go wonderfully well with afternoon tea...so very dainty and pretty. Hope you enjoy....
*Allowing the cookies to sit a bit will also help with eliminating the "eggy" taste that can sometimes be present when just baked.
You will need: from Laura Calder
1/2 cup flour
1/2 cup cornstarch
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
3 eggs, separated
3/4 cup sugar
1 tsp vanilla
1/2 cup raspberry jam(I used strawberry...though raspberry is a favorite)
3/4 cup whipping cream, whipped
2 -3 tsps powdered sugar( or to taste)
a touch of vanilla
Heat the oven to 425°F. Line a baking sheet with parchment paper. This is actually quite important as the cookies are sticker than normal (my observation).
In a bowl, sift together the flour, cornstarch, cream of tartar, and baking soda. Set aside.
Separate the egg whites from the yolks and place the whites in a large bowl. Set yolks aside in a smaller container/bowl.
Beat the egg whites to soft peaks and then add the sugar in three stages. I usually add by 1/4 cupfuls. Beat well after each addition to make a stiff, glossy meringue.
Whisk in the egg yolks one at a time.
Sift the dry ingredients over the egg mixture and fold in with the whisk... don't beat it or you'll lose volume. As you fold, gently tap the whisk on the side of the bowl to release the batter and fold again till combined. Do not overfold.
Drop by tablespoonfuls onto the baking sheets, leave enough room between so they can spread. You can also place the batter in pastry bag and pipe the batter...you can shape them like lady fingers. They are actually a soft ladyfinger cookie, anyway:)....but, dropping them by tablespoonfuls is so much easier:).
Bake the cookies until lightly golden, 5 to 7 minutes( mine took 5 minutes).You do not want to underbake, as the cookies will later soften and be sort of sticky when assembling them...you want the cookies to be get a light golden brown color all over. The cookies can stick (even on the parchment/silpat...again, my observation), so let them cool completely before removing. They will harden a bit. Use a flat spatula, if need be, to remove them. When cool, add a dollop of jam on the bottom of the cookie, add some whipped cream, top with second cookie, and sandwich them together.
Let sit an hour or so to soften before serving. Dust with icing sugar before serving.
In my opinion, these were just as wonderful frozen:)... sort of like an ice cream sandwich.