Receptnaptár'Dried ice cream' cookies
'Dried ice cream' (szárított fagylalt) is one of the intriguing, enticing names among the old Hungarian tea biscuits: a small egg-yolk biscuit with a little flour and apricot jam on top. It is not ice cream: it is slightly crisp outside and soft and airy inside, and the sweet jam offsets the flavour of the egg. It is great when you have lots of leftover egg yolks.
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Ingredients
Method
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- Preheat the oven to 180°C (170°C if fan-assisted) and line the tray with baking paper.
- Whisk the egg yolks with the icing sugar and vanilla sugar with a stand mixer or hand mixer for 8-10 minutes, until the mixture is very pale, dense, and runs off the whisk in a ribbon.
- Sift in the flour and fold in gently with a spatula, scooping from the bottom upwards.
- With a teaspoon or from a piping bag, place mounds of about 3-4 cm on the tray, 3 cm apart.
- Press a small dip into the middle of each (with the back of a spoon) and put a little apricot jam into it.
- Bake at 180°C for 10-12 minutes, until nicely golden. Cool on a rack.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Whisk the egg yolks for a long time, because the lightness of the end result depends on it.
- Fold in the flour only gently.
- Choose a thick jam so that it does not run; if it is thin, cook it down a little.
- Sour cherry or apricot jam works instead of apricot jam too.
- It keeps for 1 week in an airtight container; best fresh.
Frequently asked questions
What can I do with the egg whites?
You can make excellent meringues, Spanish foam or Borzas Katica from them.
Why is it flat?
If the egg yolks were not whisked long enough; the foam holds the shape.
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