Every now and then we have a guest blogger.
This time Oli’s daughter shares her favorite cookies.
“There are not many things that remind me more of Christmas than “Sörur“ as they are called in Icelandic and definitely nothing that looks and tastes so good. That explains why they are the most popular homemade cookies in Iceland during Christmas. Many people are intimidated by some of the recipes for these outrageous chocolate delights and I was no exception. After making them twice and failing big time, dad came to the rescue and changed the recipe. Now it’s simple and the result is fantastic. I hope you enjoy!” Dagrún Ása
6 ounces of blanched almonds, minced
1 cup confectioners’ sugar
2 egg whites
Preheat oven to 350F
1. Mix almonds and sugar together in a large bowl.
2. In the bowl of a stand mixer fitted with a whisk, whisk egg whites until stiff – just enough so that they stay in place if you were turn the bowl upside down.
3. Use a spatula to gently fold egg whites into the almond mixture.
4. Spoon mixture into a pastry bag and pipe out 1 1/2-inch to 2-inch rounds onto a non-stick baking sheet.
5. Bake in preheated oven 10-15 minutes, until lightly colored. Remove from oven and set aside.
1 1/4 cups (2 1/2 sticks) salted butter, room temperature
1 1/2 cups confectioners’ sugar
2 egg yolks, room temperature
1 tablespoon water
1 tablespoon vanilla extract
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
1. Put butter, sugar and egg yolks in the bowl of a stand mixer fitted with a flat beater.
2. In a small bowl combine water, vanilla, coffee and cocoa powder. Stir gently to dissolve. Add to mixer bowl.
3. So that the confectioners’ sugar doesn’t fly out of the bowl, slowly start to beat the mixture. When it is combined, increase speed to medium high and beat until light and fluffy.
4. Put the bowl in the fridge for a few minutes to chill. This will make the butter cream easier to work with.
5. Spread about 2 teaspoons of butter cream on top of each macaroon.
If you have trouble spreading the butter cream, run the knife under some warm water.
6. After the macaroons are frosted, place them in the fridge to cool.
4 ounces dark baking chocolate
1/2 cup heavy cream
1. Melt chocolate in a small bowl set over a small pot of simmering water.
2. Stir in cream. Remove pot from heat, but keep bowl over the water.
3. Dip each macaroon, butter cream side down into melted chocolate. If the chocolate starts to thicken, just put the pot over heat again, to melt it to dipping consistency.
4. Store in a cool, dry place. (If there are any left after glazing!)
These might be an Icelandic Christmas favorite, but who can resist macaroons, frosted with chocolate buttercream that has just a hint of mocha, then glazed with more chocolate? I say make them now. Here’s another one of my philosophies: “chocolate cures everything!”
Thank you Dagrún Ása for sharing.