adapted from Pierre Hermè
Ingredients x 20 cookies: 30 g cocoa powder, not sweetened 2 egg whites 100 g icing sugar 260 g flour 250 g very soft unsalted butter White and black chocolate ganache Chopped nuts and almond Chocolate and sugar sprinkels
Preheat the oven to 180 C and line to baking sheets with parchment paper. Sift the cocoa, flour and salt and set aside. Place the softed butter in a bowl with icing sugar and whisk until creamy. Add the egg white, mix until blended. Pour the flour mixture into the blender and whisk on medium speed until just incorporated.
Pour the mixture into the piping bag and pipe W's onto the baking sheet.
Bake for 11 - 15 minutes or more (depend on the oven and the cookie thickness) Dip cookies in the chocolate ganache , then dip in sprinkles or nuts. Leave to dry on parchment paper.
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