Buckwheat And Maple Sugar Mascarpone Sandwich Cookies
- 1 scant cup buckwheat flour
- 1/3 cup corn flour
- 1/3 cup whole milk
- 2/3 cup heavy cream
- 4 egg whites
- 2 tablespoons dried lavender
- 3/4 cup whole-milk Greek yogurt
- 3/4 cup mascarpone cheese
- 1. In a mixing bowl, combine 3/4 cup plus 2 tablespoons maple sugar and flours. With a rubber spatula, slowly stir in milk and heavy cream. In a separate bowl, use an electric mixer to whip egg whites to soft peaks, starting at low speed and slowly increasing to medium-high. Gently fold whites into batter. Transfer batter to a pastry bag, squirt bottle or Ziploc with one corner snipped off and chill in refrigerator 1 hour.
- 2. Heat oven to 300 degrees. Squeeze cookie dough out onto silicone baking mats to form 1-inch rounds. Keep cookies at least 1 inch apart. With a mortar and pestle or coffee grinder, grind dried lavender, then lightly dust over cookies. Place in oven and bake until golden brown at edges, 18-20 minutes.
- 3. Meanwhile, make filling: Stir yogurt, mascarpone and 1/4 cup maple sugar until smooth. Set aside.
- 4. To assemble: Spoon 11/2 tablespoons filling onto center of 1 cookie, then top with another cookie. Repeat with remaining cookies and filling.
flour, corn flour, milk, heavy cream, egg whites, dried lavender, milk, mascarpone cheese
Taken from www.epicurious.com/recipes/member/views/buckwheat-and-maple-sugar-mascarpone-sandwich-cookies-52832331 (may not work)