I’m a huge fan of homemade cookies. Especially those that my mother makes. However since I left home I try to experiment with new recipes because I need to make my own traditions, right? This is a recipe for White Chocolate Poppy Macaroons that I copied from a friend a year ago but just didn’t manage to make. Although it’s the perfect use of egg white that I have left of the best christmas cookies in the world. I adjusted the recipe a little here because I thought the measurements are a bit off and they taste now so delicious that I have the feeling I was totally right. Like always. Ask my boyfriend.
All you need is:
– 150 g blanched and ground almonds
– 40 g poppy seeds
– 3 egg whites
– 100 g dust sugar
– 200 g white chocolate
– 4 Tbsp cream
Preheat the oven to 150° C. Beat the egg whites until stiff and add the sugar slowly but surely. Add the almonds and poppy seeds by hand and mix thoroughly. Put the mixture into a piping bag and make little rounds on a baking paper. Bake in the oven for 15-20 mins or until slightly golden. After baking let them cool on a baking tray. Meanwhile melt the chocolate over a water bath and add the cream until it gets a smooth texture. Don’t let it heat over 30° C or it will start to break and look nasty.
Put a drop of white chocolate on every second cookie and top it with the other half. Push it down a little and voilá your (first?) macaroons are done! Easy peasy, right?
I actually didn’t have enough white chocolate, so I had to fill a few with jam. Also good. And they look nice with the red jam in the middle.
I could eat Christmas cookies all year round but I guess the secret is that I can’t have them all the time. When we were little my mum had to hide the cookie tins so that we don’t eat all of them before Christmas. Now she starts to complain if there are still some left after the first week.
Not that she has to complain about that often. They are mostly gone within a few days – also because she has around 10 trusted recipes that we all love.
Now. Carry on!
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