Page 25 - Indulge April/May 2017

Buttercream filling
1 large white egg
1/4 cup sugar
8 Tbsps. (1 stick) unsalted butter, cut into small
cubes and softened
1/2 tsp. vanilla extract
1/2 cup bittersweet chocolate, chopped into small pieces
Preheat the oven to 325 F. Line a cookie sheet with
parchment paper.
In a mixing bowl, cream the sugar and butter together
until smooth. Stir in the egg and orange zest, then add the
flour and salt, and stir together until smooth. You can also do
this with an electric mixer, if desired. Transfer the dough to a
pastry bag fitted with a medium-size plain tip, about 1/2-inch
wide, and pipe thin strips about 2 inches long onto the pan,
leaving about 2 inches between each strip. Bake in the lower
one-third of the oven until lightly browned on the edges, 8 to
10 minutes. Remove with a spatula to a rack and let cool.
Meanwhile, prepare the buttercream:
Combine the egg white and sugar in the top of a
double boiler or a metal bowl that fits over a pan of
simmering water. The bottom should not touch the water.
Heat until the sugar is dissolved and the mixture is
slightly thickened, whisking continuously.
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Immediately remove the bowl from the water and
begin beating the mixture with a hand-held electric
mixer. Continue beating while slowly adding the
butter. Beat until the mixture is room temperature
and thickened, about the consistency of a thick
confectioners’ sugar-butter frosting, 10 to 15
minutes. About halfway through, the buttercream
will look ugly. Keep beating; it will become smooth
and thick. Beat in the vanilla. Cover and refrigerate
for 10 to 20 minutes.
To assemble, place half the cookies upside
down (flat side up) on a sheet pan and spread
each with a thin layer of buttercream. Top with the
remaining cookies and refrigerate the tray until the
buttercream sets, 10 to 15 minutes.
While the cookies are in the refrigerator, melt
the chocolate in the top of a double boiler set over
simmering water, stirring until smooth. Remove the
inset and cool the chocolate to room temperature.
Remove the cookies from the refrigerator. Holding
each cookie by one end, dip half of it in the melted
chocolate. Set it on a waxed paper — or parchment-
lined tray. When all of the cookies are dipped, return
them to the refrigerator for a few minutes to set.