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Macaroons/Batobrani
by Hermine Abt Linz, 2/7/2011
My Oma, Elisabeth
Hoffmann, nee Holzchuh, was born in Kesinci, Croatia in
1913. She passed away at the age of 93 in Milwaukee,
Wisconsin. Hoffmann Oma always had cookies in her
canister for us when we kids, later she kept the same
delicious cookies for her great grandkids (my children
and my brother's children).
These are a lot of work. I have only made them once.
They were good, but of course not near as delicious as
those my Oma made. |
Cookies:
-
100
grams ground walnuts
(1.25 cup)
-
200
grams
granulated sugar
(1 cup)
-
4
egg whites
Filling:
-
4
egg yolks
-
4
tablespoons granulated
sugar
-
½
cup
unsalted butter (1
stick)
-
4
squares semisweet baking
chocolate
-
1
package
vanilla sugar or
2 teaspoons vanilla
extract
Glaze:
-
1½
cups confectioners'
sugar
-
2
tablespoons unsweetened
cocoa powder
-
2½
teaspoons milk
-
1
teaspoon butter
Cookies:
Preheat oven to 325° and line baking sheets with
parchment paper or aluminum
foil.
Beat egg whites until
stiff; slowly beat in 1 cup sugar. Gently fold ground
walnuts into sugar and egg whites.
Drop by teaspoonful onto baking sheet; cookies will
spread a lot, so leave about 2 inches between cookies.
Bake
for 20 minutes until firm to the touch. Remove parchment
or foil from cookie sheets and let cool. Peel macaroons
off of the parchment or fol.
Filling:
In double boiler, stir 4 egg yolks, 4 tablespoons sugar,
4 squares semisweet chocolate, vanilla; stirring
constantly until mixture thickens and coats a spoon.
When the mixture is cool, beat in ½ cup butter.
Glaze:
Melt
the butter and add to rest of the ingredients. Mix until
creamy; spread filling between 2 cookies to make a
sandwich. Let stand until the filling is firm. Then dip
half of each sandwich into glaze. Place dipped cookies
into rack until glaze is dry.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 2/7/2011]
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