recipes

Sesame Waffles

Sesame Waffles

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Ingrediënten

  • ½ cup 100 ml Orange juice
  • 1⅔ cup 200 g Confectioner’s sugar
  • ½ cup 60 g Flour
  • 4.5 oz 125 g Sesame, peeled
  • 1 stick 120 g Butter, melted

Instructies

  • Preheat oven to 400 °F (200 °C).
  • Mix all the ingredients together.
  • Line a baking sheet with parchment paper and spread out the batter very thinly in any form, such as 4x1in (10×3 cm) strips.
  • Bake for about 5 minutes.
  • Remove from parchment paper and, while still warm, bend into the desired shape by laying the waffles in a small bowl or over a cylinder.
  • Let cool.
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Recipe Category Dessert / Pastry
Country Austria / European

Honey Waffles

Honey Waffles

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Ingrediënten

  • 4¼ tbsp 60 g Butter
  • 4¼ tsp 30 g Honey
  • 4 tsp 20 ml Water
  • ⅔ cup 75 g Confectioner’s sugar
  • ¼ cup 35 g Flour

Instructies

  • Melt the butter with the honey and stir in the water.
  • Sift the flour and confectioner’s sugar, mix in, and place briefly on the range.
  • Remove from heat and let cool.
  • Cut stencils of any shape out of cardboard and place on a baking sheet lined with parchment paper.
  • Spread the batter into the stencils and bake in an oven preheated to 410 °F (210 °C).
  • Let cool, remove from parchment paper, and store in a dry place for further use.
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Recipe Category Dessert / Pastry
Country Austria / European

Waffle Cookies

Waffle Cookies

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Ingrediënten

  • 6 tbsp 50 g Confectioner’s sugar
  • 6 tbsp 50 g Flour
  • 3½ tbsp 50 g Butter, melted
  • 1 Egg white
  • Butter and flour for the baking sheet

Instructies

  • Mix together the confectioner’s sugar, flour, liquid butter, and egg whites.
  • Preheat oven to 350 °F (180 °C).
  • Spread the batter on a buttered, floured baking sheet in stencils and bake for about 5 minutes.

Notes / Tips / Wine Advice:

The thin, cardboard stencils can be arranged in any form on the baking sheet. Then spread the batter thinly, wipe away excess, and bake.
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Recipe Category Coockies / Biscuit / Dessert
Country Austria / European

Meringue

Meringue

For Making Meringue Mushrooms
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Ingrediënten

  • 5 oz 150 g Egg whites
  • 1⅔ cup 200 g Confectioner’s sugar
  • Cocoa powder for dusting

Instructies

  • Preheat oven to 210 °F (100 °C).
  • Beat the egg whites with the confectioner’s sugar in a bain-marie until it is not so airy, but is creamy.
  • It should be between 113 and 122 °F (45 and 50 °C).
  • Then beat in an ice bath until it cools.
  • It should thicken without losing volume.
  • Fill a piping bag fitted with a round nozzle and line a baking sheet with parchment paper.
  • To make the mushroom stems, press the piping bag nozzle against the parchment paper and pull it up without squeezing any more.
  • For the mushroom tops, pipe semicircles and dust them with cocoa powder before baking.
  • Dry in the oven for 30 minutes

Notes / Tips / Wine Advice:

You can use a hand mixer to beat the eggs, but the last step works best with a whisk.
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Recipe Category Basic recipe / Coockies / Biscuit / Dessert
Country Austria / European

Ladyfinger Batter

Ladyfinger Batter

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Ingrediënten

Ingredients for Ladyfingers for a Charlotte

  • 5 Egg yolks
  • 6 tbsp 50 g Confectioner’s sugar
  • ½ tsp Vanilla sugar
  • 5 Egg whites
  • ⅓ cup 70 g Granulated sugar
  • 1 cup 125 g Flour
  • Confectioner’s sugar for dusting

Instructies

  • Preheat oven to 400 °F (200 °C).
  • Beat the egg yolks with the confectioner’s sugar and vanilla sugar until white and creamy.
  • In a separate bowl, begin to beat the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Fold the two mixtures together, but not completely.
  • Sift the flour and carefully fold it in.
  • Using a piping bag fitted with a round nozzle, pipe ladyfingers onto a baking sheet lined with parchment paper.
  • Dust with powdered sugar and bake for 5–8 minutes.
  • Keep the oven open slightly while baking.
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Recipe Category Basic recipe / Dessert
Country Austria / European

Brittle

Brittle

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Ingrediënten

  • 4½ cups 1k g Granulated sugar
  • 4 tbsp Lemon juice
  • 18 oz 500 g Nuts, chopped
  • Oil for the rolling pin and work surface

Instructies

  • Heat half of the sugar with the lemon juice and melt slowly.
  • When the sugar is completely melted, add the rest of the sugar so that it melts quickly, without burning.
  • Quickly mix in the nuts until they are completely surrounded by sugar.
  • Roll out the mixture with an oiled rolling pin on an oiled work surface (or between two pieces of parchment paper).
  • Let cool and break into pieces or crumbs for further use.

Notes / Tips / Wine Advice:

For a change, you can prepare brittle with chopped almonds or pumpkin seeds.
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Recipe Category Basic recipe / Dessert
Country Austria / European

Grillage Batter

Grillage Batter

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Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

  • 7 Egg yolks
  • ½ cup 60 g Confectioner’s sugar
  • 2 oz 60 g Walnuts, ground
  • 2 tbsp 30 ml Water
  • 2 tbsp 10 g Vanilla sugar
  • Dash of salt
  • Lemon zest
  • Dash of cinnamon ground
  • 7 Egg whites
  • 7 tbsp 110 g Granulated sugar
  • 1 cup less 1 tbsp 110 g Flour
  • 2 tbsp 30 ml Oil
  • Butter for the form
  • For Brittle Crumbs
  • 2 oz 55 g Hazelnuts, peeled and roasted
  • ¼ cup 55 g Granulated sugar
  • Splash of lemon juice
  • Oil for the work surface

Instructies

  • First, make basic brittle crumbs
  • Preheat the oven to 340 °F (170 °C).
  • Mix egg yolks with confectioner’s sugar, walnuts, water, vanilla sugar, salt, lemon zest, and cinnamon until creamy.
  • Begin beating the egg whites and then beat to stiff peaks with the granulated sugar.
  • Mix the two mixtures together.
  • Fold in the flour and brittle crumbs.
  • Finally, carefully mix in the oil.
  • Fill a buttered springform pan and bake for about 1 hour.
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Recipe Category Basic recipe / Dessert
Country Austria / European

Meringue Batter version 2

Meringue Batter version 2

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Ingrediënten

  • 8.5 oz 240 g Egg whites
  • 1 cup plus 1 tbsp 240 g Granulated sugar
  • 1⅔ cup 200 g Confectioner’s sugar

Instructies

  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Then fold in the sifted confectioner’s sugar.
  • Spread the meringue over fruit tortes or fruit schnitten and draw a decorative pattern into it.
  • Brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or broil briefly in the oven.
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Recipe Category Dessert
Country Austria / European

Meringue Batter

Meringue Batter version 1

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Ingrediënten

Ingredients for 2 Tortes (10in (26 cm) diameter) or 1 Cake Base (12x 18in (30×45 cm))

  • 10.5 oz 300 g Egg whites
  • 2¼ cups 500 g Granulated sugar
  • ½ cup 120 ml Water

Instructies

  • Begin to beat the eggs slightly, and then beat to stiff peaks with (50 g) of the granulated sugar.
  • Heat the water to 243 °F (117 °C) with the rest of the sugar to create syrup, let it cool a bit, then slowly fold into the beaten egg whites and mix until cool.
  • Spread the meringue over fruit tortes or fruit schnitten and draw a decorative pattern into it.
  • Brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or bake briefly at a high upper heat.
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Recipe Category Basic recipe / Dessert
Country Austria / European

Macaroon Batter

Macaroon Batter

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Ingrediënten

  • Ingredients for about 60 Pieces
  • 16 oz 450 g Marzipan paste
  • 3¼ cups 400 g Confectioner’s sugar
  • 3 oz 90 g Hazelnuts or walnuts, ground (can be replaced with almonds)
  • 1 Pinch cinnamon ground
  • 5 Egg whites
  • Confectioner’s sugar for dusting

Instructies

  • Knead together the marzipan paste, confectioner’s sugar, nuts, cinnamon, and 1 (!
  • ) egg white in a bowl.
  • Little by little, work in the rest of the egg whites until a batter is created that is smooth enough to be squeezed through a pastry bag.
  • Fill a piping bag and use a round nozzle to create small domes on a baking sheet lined with parchment paper.
  • Dust the macaroons with a little bit of confectioner’s sugar and let the surface dry out (preferably overnight).
  • Then bake about 12–15 minutes in an oven preheated to 320 °F (160 °C).
  • While baking, leave the oven open slightly so the steam can escape.
  • Take out the macaroons, let cool, and remove from the parchment paper.

Notes / Tips / Wine Advice:

If you lift up the parchment paper—after the macaroons are baked and somewhat cooled—and wipe the underside with a damp cloth, the macaroons will come off the paper with no problem.
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Recipe Category Basic recipe / Dessert
Country Austria / European
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