These cookie glasses are becoming very fashionable for the snack of our children and not so children. A fashion originally from the USA, called Emcookies-Cup/EM, precisely because it is an elaborate cookie cup and filled with the ingredient we like the most. On this occasion I have filled it with a Swiss merengue of dulce de leche, but you can opt for your favorite filling, since the dessert will be equally rich, like cream, nutella …, you decide. In recipesgratis, we tell you the step At the pace of this novel recipe so you can know how to make a cup of cookie with all the keys and the dessert is a success.
| 🚻 8 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERIALLY DIFFERENT |
| Ingredients to make cookie cup: |
| For cookie paste :: 200 grams of butter without salt at room temperature 200 grams of panela (or brown sugar) 1 egg 1 teaspoon of liquid vanilla extract 375 grams of flour 100 grams of chocolate pepitas | For the Swiss meringue :: 2 egg whites at room temperature 150 grams of sugar glas 200 grams of butter without salt at room temperature 250 grams of dulce de leche |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make cookie cup:
1. First, we are going to make cookie paste. To do this, we are going to put in a bowl the chopped butter that we will have taken hours before the fridge so that it is soft. Add the panela or the brown sugar and mix it well, with the hands or with a kneader with the blasting shovel at slow speed.
2. Beat the egg and add it together with the vanilla extract. We continue mixing to continue with the recipe for cookie vessels.
3. We incorporate the flour and mix it until you get a homogeneous paste.
Trick: School the flour and the dough will be softer.
4. And, finally, we add the chocolate pepitas. If you don have cucumber, nothing happens, you can chop 100 g of chocolate on a tablet. We form a uniform mass.
5. We grease some molds suitable for the individual oven in the form of a glass. We take small portions of dough and be coupled inside the cups to form the cups of edible cookies.
Trick: If we don have, we can use the metal mold to make muffins and cupcakes. We will get a little more wide but shorter cookies.
6. Once all the cups are lined put in the fridge to cool for a little while. Meanwhile, we preheat the oven at 180 ºC.
7. Once the hot oven is, we bake the cookie cups at 180 ºC with heat up and down for 20 minutes or until the cookie dough is golden gold. Then, let the edible cups stand five minutes in a rack. If the cups have been closed in the center when baking, with the help of a knife you can empty them. The center will be soft and a hole can be made easily. We will let cool at all.
8. If you have left over cookie mass, we can form with it traditional cookies and bake them or save the dough in the raw freezer wrapped in film paper for another occasion.
9. And now we go with the Swiss meringue to which we will add dulce de leche for the filling. For the Swiss meringue we put the whites in a bowl along with the Glass sugar. We put the bowl in a saucepan with water and heat it to the water bath so that the sugar dissolves completely. We are stirring with some rods all the time. We separate.
10. Once the sugar is dissolved, we make the whites with the sugar in a wide bowl and mounted the whites about to snow firm. To know, we will see that the meringue does not drip and is stuck to the rods.
11. We touch the bowl with our hands to see that it has not heated and now we are gradually adding the softened butter, we continue beating and we do not add another piece until the previous one has dissolved. If we use a kneader, this step you will have to do it with the shoe shovel instead of with the rods. This process is slow, and in the end you will be cut, you just have to continue kneading until it becomes a very thick but already smooth meringue.
12. We incorporate the dulce de leche and integrate it this time with a spatula, and will be ready to use.
13. We introduce the Swiss dulce de leche meringue in a pastry sleeve and fill the cookie cups.
14. If you have left over cookie vessels you can save them in the fridge, but they will have to take them out at least 15 minutes before so that the Swiss merengue of dulce de leche again is creamy. The cold of the fridge will cause the filling to stay too compact. In my blog, target = _blank rel = NOFOLW class = outboundcakes for you, you will find more recipes, I invite you to visit it.
