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The Good Cook: Fruits. But it's actually pancakes.

Messing with: 
Almond tulip wafers from The good cook: Fruits.

6 tulip wafers but it's actually pancake batter. 

Here's what I have:

672 G egg white 
125 G powdered sugar 
175 G Almond paste
55 G cake flour 
60 G butter powder

Preparation:

** Because I'm using almond paste with a bit of water add it to soften it up I'm substituting the clarified butter for butter powder. None of this is ok, except when it is. 

Per the instructions in the book I started by whisking the egg whites in a stand mixer until frothy. Next in was the sugar, one spoonful at a time. Once all of the sugar was in the bowl I scraped down the sides and bottom and let it whisk for 30 seconds more.

Next, I added the almonds repeating that same process adding a bit at a time and then scraping at the end before mixing for another 30 seconds.

This was followed by the cake flour again adding one spoonful at a time. Scraping once all of the flour was added and mixing for another 30 seconds. Last the butter powder was added, again in spoonfuls scraping and mixing for another 30 seconds at the end.

To ensure all of the lumps were worked out from the use of almond paste and butter powder I ran the batter through a mesh to get rid of any bigger lumps. From here I went back to the recipe book and put the batter aside to rest for 20 minutes. During this time the oven was set to preheat at 425° F (220° C)

The book says to lightly butter and flour a baking sheet. The cookie batter is to be placed onto the sheet in 5-in rounds with enough room between each cookie. 

A metal spatula should be used to lift them (working two at a time) from the baking sheet and then they will be placed over a bowl with another Bowl set on top to help make the shape. 

I'm going to try a small batch first using baking paper that is buttered and floured. This is to see if there will be a big difference between lifting them from paper versus a floured pan. 

The plate!


The first round I spread a bit too thick so they didn't really take shape when I put them in the bowl but the edges were crispy. Next I tried again without the baking paper but still didn't spread them thin enough so that they were crispy all the way through.

Since these were too thick I wondered what the batter would be like cooked like a pancake so I did that next. 


The batter I ended up making turned out way better for a pancake recipe. These were just topped with a bit of butter. You could totally cook them thin enough to line a bowl with. And then top with fruit for a softer version of what the cookies in the book look like.

- Kris 

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