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Powder Puffs

Powder Puffs
YIELDS
16-18 servings

Laura Calder’s deliciously light Powder Puff cookies with raspberry jam and whip cream.

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Ingredients

½
cup flour
½
cup cornstarch
¾
tsp cream of tartar
½
tsp baking soda
3
eggs, separated
¾
cup caster sugar
½
cup raspberry jam
¾
cup whipping cream, for filling
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Directions

Step 1

Heat the oven to 425°F/220°C. Line a baking sheet with parchment paper.

Step 2

Blend together the flour, cornstarch, cream of tartar, and baking soda. Set aside.

Step 3

In another bowl, separate the egg whites from the yolks. Set yolks aside.

Step 4

Beat the egg whites to soft peaks.

Step 5

Add the sugar in three stages, beating after each addition to make a stiff, glossy meringue.

Step 6

Whisk in the egg yolks one at a time.

Step 7

Sift the dry ingredients together, then sift them over the egg mixture and fold in with the whisk, without beating or you’ll lose volume.

Step 8

Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between so they can spread.

Step 9

Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool. They will harden slightly.

Step 10

Sandwich the rounds together with raspberry jam and sweetened, vanilla-flavoured whipped cream. Let sit an hour or so to soften before serving. (This is important. They will not be sponge-like right away, and you want them to be.) They need no dressing up, in my opinion, but you can dust with icing sugar before serving if you like.

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My rating for Powder Puffs
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