Indian Cookies

Who doesnt remember Indian cookies, those sweet and fluffy treats that we loved so much in our childhood?! Preparing homemade Indian cookies is truly not as complicated as you might think, so its best to roll up your sleeves and make this beloved childhood treat today!

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Egg white foam

  • 4 pieces Egg, egg white, fresh

  • 300 g Sugar, white

  • 1 dl Water

Glaze

  • 200 g chocolate, dark

  • 1 spoon Oil, vegetable oil, canola

  • pieces Breadcrumbs, dried

Steps

  1. First, prepare the sugar syrup. Place a small pot on the stove and mix sugar and water in it. Slowly bring the mixture to a boil over moderate heat, stirring until all the sugar dissolves.

  2. Once the sugar syrup boils, reduce the heat and let it simmer for 10 to 15 minutes, or until it reaches a temperature of 116 degrees Celsius (small bubbles will form on the surface). If you don't have a thermometer, you can use a fork. The temperature is just right when you can blow a bubble through the fork from the sugar syrup.

  3. Just before the syrup reaches 116 degrees, start beating the egg whites in a metal or glass bowl. Use an electric mixer to beat them until stiff peaks form. Then, set the mixer to medium speed and slowly pour the hot sugar syrup into the beaten egg whites in a thin stream while continuously mixing. Once all the syrup is added, continue mixing until the meringue thickens and cools to room temperature.

  4. Arrange the cookies on a plate. Fill a piping bag with the cooled meringue. Use a smooth or star-shaped nozzle and pipe the meringue onto the cookies (apply three to four layers of meringue on each cookie). Chill the Indian cookies in the refrigerator for at least one hour before coating them.

  5. Add oil and about 3/4 of the chocolate to a small pot. Slowly heat the mixture over low heat, stirring frequently. Once the chocolate is completely smooth, remove the pot from the heat. Mix in the remaining chocolate.

  6. Pour the melted chocolate into a narrow and tall container. Wait for it to cool to 30 degrees Celsius, then dip the upside-down Indian cookies into it. Once the excess chocolate drips off, turn the cookies over and place them on a plate or tray. Let the chocolate coating set, and then the Indian cookies are ready to be served.

Nutrition Information (Per 100g)

  • Calories: 379.88 kcal
  • Fat: 9.74 g
    • Saturated Fat: 4.51 g
  • Carbohydrates: 66.62 g
    • Sugars: 47.86 g
  • Protein: 5.58 g
  • Fiber: 2.61 g

Advice

Optionally, dip the top side of the cookies in chocolate - this prevents the meringue from soaking the cookie base.