Laura Calder's deliciously light Powder Puff cookies with raspberry jam and whip cream.
Yield: 16-18 cookies
Ingredients
- 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 caster sugar
- 1/2 cup raspberry jam
- 3/4 cup whipping cream, for filling
Directions
- Heat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
- Blend together the flour, cornstarch, cream of tartar, and baking soda. Set aside.
- In another bowl, separate the egg whites from the yolks. Set yolks aside.
- Beat the egg whites to soft peaks.
- Add the sugar in three stages, beating after each addition to make a stiff, glossy meringue.
- Whisk in the egg yolks one at a time.
- Sift the dry ingredients together, then sift them over the egg mixture and fold in with the whisk, without beating or you'll lose volume.
- Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between so they can spread.
- Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool. They will harden slightly.
- Sandwich the rounds together with raspberry jam and sweetened, vanilla-flavoured whipped cream. Let sit an hour or so to soften before serving. (This is important. They will not be sponge-like right away, and you want them to be.) They need no dressing up, in my opinion, but you can dust with icing sugar before serving if you like.
