Strawberry Finger Cookies
Strawberry Finger Cookies
Ingredients
- 100 g strawberries, chopped, for 30g puree
- 30 g milk powder
- 2 egg whites
- few drops lemon juice
- 15 g cornstarch
Instructions
- 1
Preheat your oven to 100°C (212°F). Line a baking pan with parchment paper and set aside.
⏱️ 5 min•🌡️ 100
- 2
Take the chopped strawberries and place them in a small saucepan. Stir-fry over low heat, stirring occasionally, until the water has dried up and the strawberries have softened significantly. This should take about 10-15 minutes.
⏱️ 15 min
- 3
Pass the cooked strawberries through a fine-mesh sieve or use a spoon to press them, collecting 30 grams of smooth strawberry puree in a bowl. Discard any remaining solids.
⏱️ 5 min
- 4
Add 30 grams of milk powder to the strawberry puree. Stir well with a spatula or whisk until the mixture is completely combined and smooth, with no lumps.
⏱️ 3 min
- 5
In a separate, clean, and dry bowl, place the 2 egg whites. Add a few drops of lemon juice to the egg whites.
⏱️ 1 min
- 6
Using an electric mixer, begin to whip the egg whites on medium speed until they turn white and become foamy, forming soft peaks.
⏱️ 3 min
- 7
Gradually add 15 grams of cornstarch to the whipped egg whites while continuing to beat on medium-high speed.
⏱️ 2 min
- 8
Continue to beat the egg whites until they become glossy and form stiff peaks. When you lift the beaters, the peaks should hold their shape firmly and have a slight curl at the tip.
⏱️ 3 min
- 9
Gently fold about one-third of the whipped egg whites into the strawberry puree mixture. Use a spatula to incorporate it carefully, trying not to deflate the egg whites too much.
⏱️ 2 min
- 10
Once the first portion of egg whites is well combined, add the remaining whipped egg whites to the strawberry mixture. Continue to fold gently until the mixture is fully combined, has a uniform pink color, and a light, airy texture.
⏱️ 3 min
- 11
Carefully transfer the prepared cookie mixture into a piping bag fitted with a round tip (or simply snip off the corner of the bag).
⏱️ 2 min
- 12
Pipe the mixture evenly onto the prepared baking pan, creating finger-shaped cookies about 5-7 cm (2-3 inches) long. Leave a little space between each cookie.
⏱️ 5 min
- 13
Bake the cookies in the preheated oven at 100°C (212°F) for 60 minutes, or until they are firm to the touch and lightly golden. The low temperature helps them dry out and become crisp without browning too quickly.
⏱️ 60 min•🌡️ 100
- 14
Once baked, turn off the oven and leave the cookies inside with the door slightly ajar for another 10-15 minutes to cool down slowly and crisp up further. Then, remove from the oven and let cool completely on a wire rack before serving or storing.
Kitchen Tools
Strawberry Finger Cookies
- 100 g strawberries, chopped, for 30g puree
- 30 g milk powder
- 2 egg whites
- few drops lemon juice
- 15 g cornstarch
Instructions
- 1
Preheat your oven to 100°C (212°F). Line a baking pan with parchment paper and set aside.
⏱️ 5 min•🌡️ 100 - 2
Take the chopped strawberries and place them in a small saucepan. Stir-fry over low heat, stirring occasionally, until the water has dried up and the strawberries have softened significantly. This should take about 10-15 minutes.
⏱️ 15 min - 3
Pass the cooked strawberries through a fine-mesh sieve or use a spoon to press them, collecting 30 grams of smooth strawberry puree in a bowl. Discard any remaining solids.
⏱️ 5 min - 4
Add 30 grams of milk powder to the strawberry puree. Stir well with a spatula or whisk until the mixture is completely combined and smooth, with no lumps.
⏱️ 3 min - 5
In a separate, clean, and dry bowl, place the 2 egg whites. Add a few drops of lemon juice to the egg whites.
⏱️ 1 min - 6
Using an electric mixer, begin to whip the egg whites on medium speed until they turn white and become foamy, forming soft peaks.
⏱️ 3 min - 7
Gradually add 15 grams of cornstarch to the whipped egg whites while continuing to beat on medium-high speed.
⏱️ 2 min - 8
Continue to beat the egg whites until they become glossy and form stiff peaks. When you lift the beaters, the peaks should hold their shape firmly and have a slight curl at the tip.
⏱️ 3 min - 9
Gently fold about one-third of the whipped egg whites into the strawberry puree mixture. Use a spatula to incorporate it carefully, trying not to deflate the egg whites too much.
⏱️ 2 min - 10
Once the first portion of egg whites is well combined, add the remaining whipped egg whites to the strawberry mixture. Continue to fold gently until the mixture is fully combined, has a uniform pink color, and a light, airy texture.
⏱️ 3 min - 11
Carefully transfer the prepared cookie mixture into a piping bag fitted with a round tip (or simply snip off the corner of the bag).
⏱️ 2 min - 12
Pipe the mixture evenly onto the prepared baking pan, creating finger-shaped cookies about 5-7 cm (2-3 inches) long. Leave a little space between each cookie.
⏱️ 5 min - 13
Bake the cookies in the preheated oven at 100°C (212°F) for 60 minutes, or until they are firm to the touch and lightly golden. The low temperature helps them dry out and become crisp without browning too quickly.
⏱️ 60 min•🌡️ 100 - 14
Once baked, turn off the oven and leave the cookies inside with the door slightly ajar for another 10-15 minutes to cool down slowly and crisp up further. Then, remove from the oven and let cool completely on a wire rack before serving or storing.