Pistachio and Raspberry Laskonky
Servings 25
Equipment
- Dacquoise cookie mold (acrylic or silicone)
- standing mixer
- baking tray
- food processor
Ingredients
Laskonky
- 3 egg whites
- 125 g caster sugar
- 125 g icing sugar
- 100 g finely ground pistachio
Raspberry ganache
- 125 g white chocolate
- 35 g raspberry pureé
- 200 ml double cream
Toppings
- freeze dried raspberries
- white chocolate
- pinch of matcha (optional)
Instructions
- Prepare your ganache first, ideally day before, if making on the day chill in the fridge until set, for at least 4 - 5 hours. Break your white chocolate into pieces and add to a bowl, pour over your raspberry puree. Warm up 100ml of cream (you want it hot) and pour over the white chocolate and raspberry puree, mix with spatula until your chocolate melts. If there are some chocolate pieces left that didn’t melt, you can microwave the mixture for few seconds. Pour the remaining cream and mix with immersion blender into a nice smooth mixture. Then cover with clink film to touch and let set in the fridge.
- Pre-heat your oven to 120°C. To make your cookies, mix ground pistachio with icing sugar and set aside. Whip egg whites with white sugar until you get stiff peaks. Fold your ground pistachios and sugar mix gently by hand into whipped egg whites. You will need piping bag with a round tip. Fill the pipping bag with the pistachio meringue and pipe round cookies onto your baking sheet (little bit like macarons). Bake for about 15 mins until the cookies puff up, then lower the temperature to 80°C, open your oven doors slightly and place wooden spoon between the doors and the oven, and bake for another 15 mins with the oven doors ajar. Once baked remove from the oven and let them cool completely.
- Once cookies cool down, fill them with your ganache. I have decorated with melted white chocolate (I added little bit of matcha powder) and freeze dried raspberries. This step is optional but it adds some additional flavours that complements the cookies beautifully.