You have to make those cookies, they are just so perfect, buttery and crumbly and chocolatey and just perfect, as expected from the french macaron genius Pierre Hermé.
Granted mine do not look very elegant but they are to die for, so I don’t really mind. I found the recipe on the blog Butter and Brioche that I have already mentioned and will be mentioning very often, I think.
Now go make these right away!
Originally from Pierre Hermé via Butter and Brioche
- 30 grams dutch processed cocoa, sifted
- 260 grams flour, sifted
- 1 teaspoon salt
- 250 grams unsalted butter, softened and cubed
- 100 grams confectioner sugar, sifted
- 3 tablespoons egg whites
- sprinkle of fleur de sel
- 250 grams white chocolate, melted
- chocolate sprinkles, to your liking
Preheat the oven to 180°C (350F) and line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder and salt. In a separate bowl make a beurre pommade by beating the butter until it has the texture of skin cream. Then add the icing sugar and cream together until it becomes light and fluffy. Stir in your egg whites and incorporate thoroughly
Finally add in the flour mixture and mix until it is completely combined.
Transfer the batter to a piping bag with a star nozzle and pipe W shaped sablés on the baking sheets, leaving about 1cm between each cookies (they should not really spread).
Bake for 10 minutes, rotating and switching the baking sheets a 5 minutes. Sprinkle with fleur de sel and let them cool on the sheets as they will be very brittle.
Dip the cool sablés into the chocolate and sprinkle with chocolate sprinkles, a few at a time. Then make yourself a cup of tea or coffee, seat back and enjoy!