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Date and Almond Meringues--"Dattelkonfekt"

4/16/2015

5 Comments

 
Although the name reads like something from IKEA, it is actually a German confection, a meringue cookie made with dates and almonds.

I have to admit...these aren't my favorites.  I love dates and almonds and was anxious to try this recipe.  My cookies didn't turn out looking anything like the ones in the book, and I am disappointed by that!  I was looking forward to the crisp meringue crust and the chewy center promised by the recipe.  Mine turned out flat!


Egg whites are beaten into a soft meringue. I am curious--why aren't we making a stiffer meringue for this?
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Next a mixture of finely minced almonds and dates are blended into the meringue along with vanilla extract.  The resulting batter is very thick.  It resembles steel cut oatmeal.


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Rose's instructions called for two-inch circles to be piped on to cookie sheets lined with parchment.  In order to create consistent circles, I printed out a template for two-inch macarons and slipped it underneath the parchment paper.  You can see the tab I used to pull it out from under the parchment (with a circle on it) on the right.

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Out of the oven, my cookies are flat, and cooling on the cookie sheet per the instructions. 
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The cookies are nothing like the photo in the book, and don't seem to match the description of the recipe either.  However, they are tasty.  Not sure I would make them again, unless I could figure out why they didn't turn out puffy and crispy.  I do like the almond and date combination!
So, this is my least favorite recipe thus far from the Baking Bible. They are easy to make, but I will say that the almonds and dates make them a bit of a pricey cookie.  
NEXT UP:  The Polish Princess


Thanks so much for visiting and for your comments!
5 Comments
evilcakelady link
4/16/2015 02:52:21 am

WOW, your homemade template, compete with pull tab!! Your cookies are all perfectly uniform. Sorry they weren't much to your liking, especially since you were looking forward to them. There has been such a variation amongst bakers between puffy and flat cookies, I wonder why?

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Vicki link
4/16/2015 05:48:55 am

Flat or not, they look good to me! The meringue was a two step process. Mine got thick and pretty stiff with the second beating after adding the sugar. They didn't look anywhere as nice as yours!

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faithy link
4/16/2015 01:25:48 pm

Im sorry to see that your cookies came out flat! Looks like humidity is to be blamed or that the dates you use is too moist? I find that my dates are really moist and causes mine to like be very soft. I found them only so-so. Maybe next time i'll try with different dates.

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Milagritos link
4/16/2015 09:32:03 pm

I'm sorry your dattelkonfekt turned out flat. Could it have been the humidity? Every time I make macarons on a humid day they turn out flat. I'm sure there are plenty of takers for these cookies no matter their shape. I agree, these were pretty pricey for the results. No matter, on we go towards the Polish Princess!

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orin
4/21/2015 06:49:58 am

I love how you made the home made template, great idea. I am sorry you didn't like these.

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