Pfeffernüsse

Growing up, one of the memories I have of staying with a Great Aunty was drinking tea and eating iced biscuits whose name I didn’t know. I only ever ate these biscuits at this one Aunty’s house, and I thought they were so very special. It was only when I was much older – well into my twenties – that I found them in the supermarket. Pfeffernüsse, that was them! And they were only a dollar a bag! I immediately brought some, and my dad and I agreed that these were the biscuits we both remembered.

Then I got a wild idea last year that I should make them myself. I came across The Daring Gourmet’s Best Authentic Pfeffernüsse, and she is not exaggerating! They’re so good that my daughter begged for a pfeffernüsse tower instead of a birthday cake this March, despite my insistence that these should be saved for December so they stay special. Everyone seems to love them, and even though most people won’t tell you to your face if they don’t love your cooking, they seem pretty enthusiastic about this recipe. I’ve tried a few other recipes, for science, but none of them come even close to these. I won’t take any credit for these beautiful gingerbread cookies, because I barely deviate from the original recipe, but I do find the website a little unwieldly, especially juggling two pages for the biscuit and the spice mix, so I’m putting it all together, here.

The spice mix recipe makes enough for at least two batches of
pfeffernüsse, but it lasts a long time in a dark cupboard, and you’ll probably be reaching for it a few times, so go to town! The recipe takes a bit of forethought and planning, so having the spices ready to go makes life a lot easier.

Calories? Well, technically 150 per pfeffernüsse, but I’m yet to meet the person who can stop at one.


Pfeffernüsse Spice

Ingredients

2 1/2 tablespoons ground cinnamon

2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1 star anise, ground

1/4 teaspoon ground mace

1/4 teaspoon ground nutmeg

Method

  1. If purchasing spices already ground, combine all ingredients in a cool, dark cupboard for up to 12 months. If your spices are whole, use a grinder or mortar and pestle (I’ve even resorted to a ramekin and a wooden rolling pin) to grind them as fine as possible. Discard any woody bits of star anise that don’t grind enough.


Pfeffernüsse

Ingredients

2 1/4 cups self raising flour

1/4 teaspoon salt

3-4 teaspoons pfeffernüsse spice

1/4 teaspoon finely ground white pepper

1/4 cup almond meal

1/2 cup packed brown sugar

1/3 cup honey

5 tablespoons butter

3 tablespoons thickened cream

1 large egg

For the Glaze:

2 1/2 cups icing sugar

1tsp vanilla essence

3 tablespoons hot water

Food colouring (optional – white is traditional)

Method

  1. In a mixing bowl, combine the flour, salt, pfeffernüsse spice, white pepper and almond meal. Stir well.
  2. In a small saucepan, combine brown sugar, honey, butter and cream. Melt over medium heat until smooth and combined. Cool slightly, about 5 minutes.
  3. Pour melted butter mixture into dry ingredients and beat until very well combined. Add egg, and stir until the mixture is completely combined and has a nice shine. It will seem very wet and sticky – it dries out as it rests.
  4. Tear off a large piece of cling film and double wrap, very tightly. Refrigerate overnight, or for up to 48 hours.
  5. Preheat the oven to 180°C and line two baking trays with baking paper.
  6. Remove dough from fridge and roll two teaspoons worth into balls, placing 2-3 cm apart, as they do spread a little. Bake for about 15 minutes: they should be firm but not hard or darkened.
  7. Remove from oven and allow to cool completely.
  8. Combine the ingredients for the glaze in a bowl and mix to combine. You want the consistency to be thick enough to hold on, but not so thick as to rip the fragile biscuit.
  9. Dip each biscuit into the glaze, place on a wire rack with baking paper underneath, and allow to set completely.

Facebooktwitterredditpinterestlinkedinmail

Mocha Macarons (Mocharons?)

I’ve long had a love-hate relationship with macarons since the Zumbo craze a few years back- they’re delicious, of course, but they’re also expensive and just a tad pretentious for what they are. And I was convinced that they’d be hard to make, even though I do know my way around meringue and baking in general. I wrote them off as something I’d never bother to make years ago.

For my later, I received a gift certificate from my mother in law to the Paris International Cooking School (sadly, in Sydney, not Paris, but it was still an awesome gift!), and walked out of there a few weeks later with a bunch of recipes, a full belly, and, inexplicably, a bottle of gourmet coffee flavoured syrup I’d purchased on a whim. Predictably, that syrup sat in the dark recesses of my baking cupboard for a month or so, until today, when another impulse purchase took me by surprise – a 2kg bag of almond meal.

You can see where this is going.

With all these ridiculous ingredients, guests on their way, and a healthy fear of what was to come, I had to work out the most fool-proof option for making these macarons. Thank goodness for Elaine and her recipe at The Spruce Eats,

as not only did she provide a really simple and effective base recipe that I could change up a bit, but she also talks the reader off the ledge every step of the way.

All I did differently here was add a teaspoon of cocoa to the macaron mixture, and a dash of coffee syrup to the filling. And it was perfect. Chewy, light, barely sweet, and a breeze to cook for only 110 calories a pop (if you make 12). I did, however, find that I had to keep them in the oven longer, but ovens are notoriously fickle, so I took that with a big old grain of salt.

Ingredients

3/4 cup icing sugar

3/4 cup almond meal

2  egg whites

Small pinch maldon salt flakes

1/4 cup caster sugar

1tsp cocoa

Filling:

2/3 cup butter, softened

2/3 cup icing sugar

2tsp coffee syrup

Method

Preheat the oven to 140 C. Line two baking trays with baking paper, and draw 12 circles on each of them, using a shot glass as a stencil.

Sieve the icing sugar and ground almonds into a large mixing bowl, ensuring there are no lumps – I like to whisk the end result, just to be sure.

In a separate clean bowl (I used my stand mixer here), whisk the egg whites and salt until they form soft peaks. Add the caster sugar little by little, whisking until the whites are glossy and stiff peaks form.

Gently fold in the almond mixture. Don’t worry that the meringue loses air, this is normal.

Fill a piping bag with the mixture. Don’t use the star nozzle like I did at first – you want a round, flat base here. Pipe the mixture onto the rounds, filling in the circle.

Gently bang the baking trays on the bench to release any air pockets. Leave on bench to dry out for 20 minutes.

Bake the macarons for 15 minutes, opening the door halfway through to allow any steam (and hence moisture) to escape. Remove from the oven, and allow to sit in their trays until cool. They might seem a little underdone, but will firm upon cooling.

To make the filling, cream the butter and gradually beat in the icing sugar. Add flavouring and beat a little more. Spread 1/2 tsp of filling onto the flat side of one macaron, sandwich with another, and gently twist to cement them together. Repeat with remaining cookies.

 

 

 

 Facebooktwitterredditpinterestlinkedinmail