Lace Cookies With Orange Mascarpone Filling And Raspberries Recipes

ORANGE FRENCH LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
• Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
• With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

GRANDMA'S LACE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

LACE COOKIES WITH GOOEY CENTER

Steps:

• The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate. Whisk to combine and then strain. Chill overnight. The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey.
• Preheat the oven to 350 degrees F.
• In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup. Add the flour, butter, and vanilla extract, and mix well. Add the espresso and pecans and mix just to combine.
• Line a baking sheet with parchment paper. Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter.
• Bake until the edges are browned, about 8 to 10 minutes. When done, the tuiles will be bubbly and flat.
• Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool. Repeat until all the tuile batter is used up. When cool, store carefully in an airtight container.
• When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar.

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

LACE COOKIES

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.