how to make milano cookies
Uploader Comments (sleepyfroggie)
All Comments (30)
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egregregregregregregregregregr
egregregr -
i think it woud have been better if u put da exact ingrediants on the video
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yum !
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4 people don't like milano....
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@xKaoKaox it doesnt lol
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HELP!!!!!!!! when i added the egg whites into the butter and sugar batter, they seemed like never combined together. is there any trick? thx!! and they came out soo stiff
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why does your electric mixer only have one mixing attachment lol
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what if you don't use the orange zest?
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@Justina1591you can find better instructions for same recipe on foodnetwork. just google it. that's where they got their recipe. i tried it out just about a 1/2 an hour ago. they spread a lot, & it's important to use parchment paper & let the cookies cool. i thought i made a mistake by how much they spread, but it's correct. they come out soft & dry hard.
hope you have a better time w/ them than i had. they taste sugary and not milano-esque. i guess you get what you get! ;)
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what are the measures for everything ?
The Directions - Part 2
Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.
sleepyfroggie 3 years ago
The Directions - Part 1
Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
sleepyfroggie 3 years ago
sleepyfroggie 3 years ago