Shiroi Koibito (“White Lover” in English) are butter cookies (langues de chat or cats’ tongues) with white chocolate sandwiched in between. I used my fortune cookie recipe (which is a tuile) for the cookies as they came out nicer. A friend of mine told me about the sea salt and camembert cheese cookies that she tried in Japan. Being inspired, I tried adding some pink Himalayan salt on top of my chocolate and that savory and sweet flavors paired up really well! If you have sea salt or rock salt at home I do recommend that you give it a try.
Shiroi Koibito with Rock Salt
Makes 14 sandwiched cookies
30 g unsalted butter, melted
25 g icing sugar
1/4 tsp clear vanilla extract
30 g egg white
30 g all purpose flour
80 g white chocolate
Rock salt or sea salt (I used Himalayan salt) to taste
岩鹽或海鹽 (EC用粉紅岩鹽) 適量
Preheat oven to 350ºF/180ºC. Line a baking sheet with parchment paper or silicon mat. Set aside.
Beat egg white and icing sugar with a whisk until smooth. Whisk in melted butter and vanilla extract.
Sift in the flour and stir to combine. Refrigerate batter for 5 minutes if it appears to be too runny.
Place tuile stencil on the lined baking sheet and fill stencil with batter. Smooth top and scrape off excess batter with an offset spatula. Peel off the stencil.
Bake for 8 to 10 minutes or until slightly browned around the edges. Cool completely on a wire rack before filling.
To make the filling, melt white chocolate over a double boiler or in the microwave. Place the tuile stencil (washed and dried) over a piece of parchment paper or silicon mat and spread melted chocolate over it. Sprinkle with sea or rock salt and chill until set. Remove chocolate pieces, trimming off the edges if necessary, and sandwich in between cookies.
And here is my video recipe (in Cantonese). I didn’t add rock salt to the chocolate at that time.
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