Step by step: Japonaise Cookie


First we whipped up the egg whites and slowly added the granulated sugar and let it whip until it was at a stiff peak.


Second we sifted the hazelnut and almond flour and then gently folded it into the meringue.

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Third we used a rubber mat with cookie shapes in it and spread the batter evenly across these shapes.


Next we removed the rubber mat and baked the cookies on a double sheet pan for 12-15 minutes.


Once the baked and cooled we then made a chocolate butter cream to fill the cookies with.


Lastly drizzling melted dark chocolate over the tops of the cookies and piping a rosette on top of the drizzled chocolate with a coffee bean on top of the rosette.



Petits Fours Sec

One cookie that we made that can be considered a petits fours sec is the coconut macaroon. When making our macaroon mixture we placed the egg whites and sugar in the bowl on a double boiler and heated it to 120 degrees. Once it reached that temperature we removed the bowl from the heat and added in the dry ingredients. We then had to put the bowl back on the double burner and return the heat to 11o degrees. After covering and letting the mixture sit for about 5 minutes we scooped the batter onto parchment paper using an ice cream scoop. Lastly we baked the coconut macaroons on double sheet pans for 12-15 minutes at 375 degrees. When they came out of the oven and cooled we had to dip them or drizzle them with chocolate. My group decided to dip some of the bottoms of the macaroons and some of the sides. If I were to do this again the only thing I would change would be the size of the macaroons because we did ours really small compared to other groups. Although, other than that they came out pretty good and tasted just as good as they looked.

Petits Fours Glace

For petits fours glace we made frangipane which was sheet cake with raspberry jam in the middle and on top. It was also topped with marzipan and then dipped in a fondant glaze. Making this was a bit of a process but the final product was really beautiful. First thing we did was bake off the frangipane cake which was bakes on a sheet pan, very flat, and stayed in the oven for 30-40 minutes. Once it was cool we were able to cut it in half and stack one piece on top of the other using raspberry jam to stick the two pieces together. We then topped it with marzipan and put it into the freezer until we were ready to glaze it. My partner and I decided to cut our frangipane cake first then freeze it so that it could chill while we prepared the fondant glaze. Lastly we removed our frangipane cake from the freezer after about 20 minutes and dipped it in the glaze. We used a fork to help guide us when dipping the cake squares. Once each piece dried/hardened a little we topped them with the marzipan spring theme items we chose. For mine I did yellow lemonade cups. If I were to do this again the only thing I would change is trying to make a different topping to go on top of my frangipane cake.

Petits Fours Demi-Sec

One cookie that we made that can be considered a petits fours demi-sec is the french macaroon. When making these, every group had to make macaroons but we could choose any filling we wanted for the middle so my group chose to do a peppermint chocolate filling. Because we chose that filling we ended up dying our macaroons green. When making our macaroon mixture we were not able to whip up our eggs white until our water and sugar reached a temperature of 220 degrees. We then whipped the eggs whites and once the sugar and water mixture reached 240 degrees we slowly drizzled it into the 5 quart mixer where the eggs white were whipping. Although, the tricky part is that when drizzling it in the mixture, you cannot allow the sugar and water mixture come into contact with the whip or the sides of the bowl. Now that the egg whites, sugar and water where all mixed together we added it slowly into the other mixture of the remaining ingredients, once it was cooled to 104 degrees. It slowly all came together and became a more runny paste. We then piped the mixture onto a sheet pan and baked the macaroons for about 11 minutes at a temperature of 329 degrees. When they came out of the oven and cooled my group filled our macaroons with a peppermint chocolate filling which was just chocolate ganache with peppermint extract in it. If I were to do this again the only thing I would change would be the color and flavor of the macaroons, just so I would be able to try something different.

Sheet Cookie

Something I didn’t know was that brownies were considered a sheet cookie, I always just looked at them as brownies. Before making the brownie mixture we toasted almonds which were to be put inside the brownies. Once those were done and cooling we began to make our brownie mixture, folding in the almonds last. We put the batter onto a half sheet pan that was greased and lined with parchment paper. Once the batter was evenly spread across the entire half sheet pan, we placed the half sheet pan on top of a full sheet pan and bake the brownies. The brownies had to bake until they were 95% set, but after about 20 minutes is when we would check the brownies and rotate the sheet pan. Once they were done we took them out of the oven to cool. Lastly removing them from the pan and applying the ganache on top. We chilled the brownies in the refrigerator for a little bit so that cutting them would be easier because the ganache would be hardened. We used our cake combs to make swirled lines going across the brownies then cut them into 1 inch by 1 inch squares. I really enjoyed making these brownies, especially because they had almonds in them and I love all kinds of nuts. The only thing I would do differently if I were to make the brownies again the only thing I would really change is to make the swirled lines with my cake comb a little later because I did mine a little too soon and it messed up the design on the top of the brownies a little bit. But other than that the brownies were really something that I enjoyed making and would definitely make them again many more times.

Bagged/Pressed Cookie

For our bagged/pressed cookie we made spritz cookies. I have never made them before so I wasn’t really sure how well they would turn out. Once our mixture was all done we used a small star tip to pipe the spritz cookies onto a sheet pan. Piping the cookie were pretty easy and the way we pipped them was kind of like making small rosettes. Once we filled the whole sheet pan we dotted the middle of the cookie with a little bit of raspberry jam. Something to know for when you are baking the spritz cookie is that they do not spread when baking so you can usually fit a large amount on each sheet pan. The spritz cookies baked at 350 degrees until they were a golden brown. They cooled pretty quickly because they were so small. These cookies were pretty simple and easy to make and it is definitely something that I would make again. If I were to do it again the only thing I would change is maybe trying to dot the middle of the cookie with a different kind of jam other than raspberry.

Icebox/Refrigerator Cookie

For the icebox cookie we decided to make checkerboard cookies. I have never made them before but from the picture I have seen it always seemed like such an interesting cookie to make and I was very excited. We started off making the vanilla and chocolate danish dough. Once those were made and chilled we started to roll them out. Each dough was rolled out to 5 inches by 10 inches and then stacked one on top of the other brushing egg whites between the two dough’s, lastly placing them back into the refrigerator. Next we removed it from the refrigerator and cut it into an exact 5 inch by 10 inch dough, this way we could cut it in half and we would have to pieces of dough that were both exactly 5 inches by 5 inches. Once again, we stacked one on top of the other brushing egg whites between the two new pieces of dough. We chilled our dough one last time until it was hardened. Once it was hardened we removed it from the refrigerator. We now had a 4 layer stack of dough that was 5 inches by 5 inches. We cut slices that were about 3/8 inches thick. We had to rotate the slices so that it would create the checkerboard pattern. Our cookie logs all had to be the same size, 4 slices high and 4 rows, leaving us with 3 logs. While these logs went back into the refrigerator we gathered all of our scraps and rolled the out long enough to be able to cover our logs. When the logs came out of the refrigerator we covered them with the extra dough, using egg whites to help the log stick to the scraps we just rolled out. We trimmed the excess dough off and had to refrigerate the dough one last time before slicing and baking. Once it was time to bake them we removed them from the refrigerator, sliced them into about 1/4 inch thick slices and baked them off at 350 degrees until  they were slightly golden brown on the outer edges. A quick tip to know when baking is that these cookies do not spread so you can usually fit a large amount of cookies on each sheet pan. If I were to make the checkerboard cookie again the only thing I would change is slicing my cookies a bit thinner before baking them because some of mine were pretty thick and others were the right size which were 1/4 of an inch. But because of the different sizes, they bake at different rates which makes the baking process much more difficult.