Each time I try to bake one of mom’s cakes or cookies, I begin understanding how talented that woman is. She is just so amazing, and growing up I took it for granted.
The fact is, she’s been baking all her life, and to her, it’s a piece of cake, and she makes it look like a piece of cake.
So I’m thinking, yea I think I could handle this.
Haha…it’s so not that easy. Her cookies always turned out in uniform shape…mine…well…ahem.
These snezhinki cookies are literally out of this world good. They are better then cake. One side is a butter cookie, and the other side is a meringue cookie, and they are sandwiched between a chocolate buttercream frosting, and then sprinkled with melted chocolate.
I gotta be honest with you, they are not easy nor fast to make. I made it easier on myself and made them in several days. (Which I highly recommend if you have small children running around.) First day the butter cookie, second day meringue, and third day the frosting.
What really blows my mind is that this is mom’s invention. Yup, you won’t find this recipe anywhere else. As I mentioned in my earlier post, mom named them snezhinki because of the melt in your mouth effect they have. Oh my, I am just drooling over hear just remembering them.
She is now an at home baker and gets so many requests for these snezhinki cookies. Although they are a bit tedious they are definitely worth it.
You will need:
- 1 recipe for butter cookies posted here with step by step instructions.
- 1 recipe for custard over here (you can substitute instant vanilla pudding)
- 1 recipe for chocolate butter cream frosting found here with step by step instructions.
And for the meringue you will need:
- 3 egg whites at room temperature
- 3/4 cup granulated sugar
- melted chocolate for drizzling
Preheat oven to 250° F and layer a few baking sheets with parchment paper. Add the egg whites to the bowl of your electric mixer.
Note: the reason why the whites need to be at room temperature, is because the sugar will dissolve faster, and it results in softer meringue.
Mix on high speed for a few minutes until whites get frothy and double in volume.
Slowly add the sugar little at a time while whisking the whites.
Continue beating on high until the whites form stiff peaks. Here’s a handy way I test if my whites are done mixing: flip the bowl upside down, if the batter is not running down the sides, they are ready.Add a large 1M star tip to a pastry bag and fill it with the meringue. Sqeeze out the meringue onto your prepared sheets in the same shape of your butter cookies.
I made these cookies twice, first time they did not turn out right, but unfortunately I only have pictures of the process from the first time I made them, so here’s just some pictures of how they are NOT supposed to turn out:
Notice how at the end I piped the meringue up and over. This will make them look weird on the cookie. What you want to do is quickly jerk the bag to the side so the meringue will just end. The meringue is supposed to be shaped more wider and shorter. Basically the way you shaped your butter cookies, that is how the meringue is supposed to be shaped.See how they are weirdly formed?
To assemble: take one butter cookie, spread some butter cream on the flat side, and combine it with a meringue. When all the cookies are combined, set the cookies meringue side up onto a large piece of parchment paper, and drizzle melted chocolate over them with a fork.
This is how they are supposed to look like. They are a bit wider and shorter then the last meringue image.
Few! Hope you don’t get intimidated by all the steps and give these a try!
Snezhinki (Snowflake Cookies)
Two types of cookies sandwiched between chocolate buttercream. These cookies are better then cake!
- Separate the yolks and whites and leave them on the counter for several hours so they become room temperature.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Add softened butter and sugar into the bowl of an electric mixer and mix on high with a paddle attachment for about 5 minutes.
- Scrape down the sides and bottom of the mixing bowl, and continue mixing for 3-5 minutes more, until fluffy.
- While the mixer is still on, add the yolks, egg, and vanilla. Keep mixing for a minute.
- Turn mixer to low and add the flour. Mix for another minute, then mix with a spatula until everything is combined.
- Add a 1m tip to the pastry bag and fill with cookie dough
- Squeeze cookie dough onto the prepared sheets in oval shapes. Bake for 6-8 minutes. They should be lightly golden.
For the meringue:
- Preheat oven to 250° F and layer a few baking sheets with parchment paper. Add the egg whites to the bowl of your electric mixer.
- Mix on high speed for a few minutes until whites get frothy and double in volume.
- Slowly add the sugar little at a time while whisking the whites.
- Continue beating on high until the whites form stiff peaks. Here's a handy way I test if my whites are done mixing: flip the bowl upside down, if the batter is not running down the sides, they are ready.
- Add a large 1M star tip to a pastry bag and fill it with the meringue. Sqeeze out the meringue onto your prepared sheets in the same shape of your butter cookies.
- Bake for 40 minutes on the top rack of your oven.
- Add 1.5 cups of milk and the heavy cream into a saucepan. Set over medium heat.
- meanwhile add yolks, 1/4 cup milk, sugar, vanilla, and salt into a large mixing bowl. Mix until combined.
- Add cornstarch and flour to the egg yolk mixture, and whisk until combined.
- When milk starts to simmer, remove from heat (not turning off the stove top yet) and very very slowly add the yolk mixture into the hot milk while whisking rapidly. Make sure you whisk at the same time, or else you will end up with scrambled eggs.
- Bring back the saucepan over heat stirring continuously until thickened. It will take about 10 minutes.
- Pour into large bowl and let cool for 10 minutes, then place plastic wrap right on top of the custard. This will prevent a skin from forming.
Chocolate butter cream frosting:
- Add soften butter and confectioners sugar to the noel of your electric mixer.
- Mix on high speed with a paddle attachment for 5 minutes, or until butter fluffs up.
- Add the custard and mix on high for about 7 minutes. At first it will get lumpy and curdled, don't panic! its perfectly normal, after about 7 minutes of mixing it should fluff up and look creamy.
- Depending on how chocolaty you want your cream, a melt 1/4-1/3 cup chocolate chips in the microwave.
- Add the melted chocolate to the cream and mix for about a minute until incorporated.
- take one butter cookie, spread some butter cream on the bottom, and combine it with a meringue. When all the cookies are combined, set the cookies meringue side up onto a large piece of parchment paper, and drizzle melted chocolate over them with a fork.
Some notes on the butter:
It's best to let the butter come to room temperature. If it's too hot and becomes liquid, the butter will make these cookies dense, and if they are too cold, it will take longer to mix, resulting in over mixing the dough, and dense cookies. So just leave these on the counter the night before you make them.
To cut down the time, you can substitute instant vanilla pudding instead of the custard.
Tagged: cookies, Moms recipes, Russian