Leftover Egg Yolk Cookies with Vanilla and Jam

🧂 Ingredients

• 8 Egg yolk

  or kitchen machine
• ¾ cup Powdered sugar
• 2 teaspoon Vanilla sugar
• 1 Pinch Salt
• 1 cup Cake flour
• 2 teaspoon Jam

  currant, apricot, or strawberry
• ¼ cup Dark chocolate couverture

Instructions

• 1 Preheat the oven to 356 °F // 180 °C top/bottom heat.
• 2 Line two baking sheets with parchment paper and set them aside.
• 3 Grab a mixing bowl. Add the yolks, powdered sugar, vanilla sugar, and a pinch of
  salt.
• 4 Mix the ingredients with an electric hand mixer together until the mixture is
  light yellow and fluffy.
• 5 Sift the flour through a close-meshed sieve and gently fold it into the yolk
  mixture.
• 6 Fill the egg yolk batter into a piping bag.
• 7 Once the piping bag is full, cut off the tip and start piping small dots or
  drops onto the already prepared baking sheets.
• 8 Once both trays are covered with droplets of dough, put the tray in the oven and
  bake on the middle rack for 8-10 minutes.
• 9 Let them cool before you start assembling them.
• 10 Take two cookies at a time, and assemble them with the jam.
• 11 Melt the chocolate in a water bath, microwave, or tempering device.
• 12 Drizzle the melted chocolate over the assembled cookies.
• 13 Once the chocolate is solid, you can store the cookies in an airtight container
  lined with baking paper.

Nutrition Info