Goat’s Feet… a Sweet Treat

Yeah, so what’s with the Goat’s Feet being a sweet treat, right? I mean, really, goat’s feet? Uh huh.

I think I’ve mentioned somewhere in the past that I come from a Dutch background. One of my very first jobs was in a Dutch bakery and that’s where I learned about a delicious cookie that translates as Goat’s Feet. In Dutch, they’re called Bokkepootjes and if you come from a Dutch background, you’re probably familiar with this delicious almond sandwich cookie that’s filled with buttercream, with the ends dipped in chocolate.

The reason behind the name is that, once the ends are dipped in chocolate, apparently they look like … you guessed it…. goat’s feet. They’re a lot tastier, though.

The cookies start with egg whites, sugar, and a pinch of salt, beaten to stiff peaks.

Then, the almonds and icing sugar are carefully mixed in. Sound familiar? So far, the process is almost the same as macarons. However, once the almonds and icing sugar are incorporated, the flour and vanilla are folded in to the mixture.

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Once carefully blended, the cookies are piped into finger shapes onto parchment lined sheets, sprinkled with sliced almonds and baked.

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While the cookies are baking and cooling, the Baker’s cream, the base for the buttercream, is made using egg yolks, sugar, milk, a vanilla bean, and a little corn starch. Once done, the mixture is allowed to cool completely.

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To finish making the buttercream, softened butter (the butter really does need to be very soft!) and powdered sugar are beaten until light and fluffy. Then, the Baker’s cream is mixed in by tablespoon until the mixture is well mixed and fluffy.

At this point, the buttercream is piped onto half the cookies; the cookies are assembled, then dipped into chocolate.

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After dipping into the chocolate, they’re placed back on to parchment lined sheets and allowed to rest until the chocolate has hardened.

That’s it! Goat’s Feet Cookies…. Bokkepootjes… a true Dutch treat. They really need a better name, don’t they? Really, though, why should it be just the Dutch who get to enjoy these? They’re not difficult to make and they’re SO good! (They should have a different name, though… I mean, Goat’s Feet??)

To download the recipe, just click………. bokkepootjes-english.

Valentine’s Day

Ah, Valentine’s Day, the day that one of my co-workers calls “Singles Awareness Day”. Yes, she’s single. That surprises me, actually. She’s smart, she’s funny… kind of like my daughter… who’s also single. However, I digress.

I’m not a huge holiday celebrator; never have been, never will be. I do like having an excuse to make things, though. Especially when those “things” are sweet, yummy, and, let’s face it, pretty. Macarons fit the bill perfectly.

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(Yeah, I know, I’m on a macaron kick. No one around here is complaining… except John; he’s convinced I’m trying to kill him, with sugar as my weapon of choice. Now that I’ve got it down, though, I’m having fun! And that’s all that matters, doesn’t it?)

I wanted to make some heart shaped macarons flavoured with raspberries. I went hunting, by foot and by phone, for freeze dried raspberries in this town. I couldn’t find any. I’ve ordered some on Amazon but they won’t arrive until the end of next week. I did, however, find freeze dried pomegranates. They also have that nice, tangy, fruity flavour I was looking for.

When I found a recipe for red, white, and blue (raspberry, banana, and blueberry) macarons, using the Italian method, I printed it up and compared it to other macaron recipes.

Ok, this is where I digress again.

Remember in my last post, I wrote about the formula for macarons? Well, in my searching, I’ve realized that there are about four main formulas (or is that formulae?). There’s the Syrup & Tang formula that I used to make the Coffee Kahlua macarons last weekend. There are three others: Annie’s Eats, Mercotte, and Not So Humble Pie. They’re all similar but all vary slightly in the percentages but not by much. In my spreadsheet, I’ve taken all four ratios and averaged them out. The averages are: 1 (being the egg whites); 1.33 almond flour; 1.33 icing sugar; 1.53 white sugar; .35 water.

The recipe I used for the Pomegranate macarons is the exact ratio of the Annie’s Eats formula (1; 1.23; 1.23; 1.37; 33). Incidentally, the only measurement that is consistent across the board is the water at 33%.

For the macarons, I ground up the freeze dried pomegranates and ran them through the sifter with the icing sugar and almonds; I also added a little red gel colour to get the pink I was looking for. I also made a pomegranate curd and made a small batch of French buttercream, using more ground pomegranates as colour and flavour.

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The batter was piped on to parchment paper using a heart template. Everything went well but…. I still have hollows. (insert frown here)

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Ah well, I’m not going to make them over just because I have hollows. After drizzling half the hearts with white chocolate ganache and filling with a dollop of curd and buttecream, I think they look perfect for Valentine’s Day.

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Now, what will we have for dinner?

Macarons – Italian Meringue Method

After my last post, I decided it would be a good thing to, at the very least, try the Italian meringue method of making macarons. First, though, research was required. I came across an interesting website that explains both methods quite extensively. It also has (yes, yes, yes!) formulas for both. You know, if you have this much egg, how much almond, icing sugar, etc. depending on your method of choice.

I’ve taken his formulas and input them into an Excel spreadsheet, making it really easy to come up with a recipe for any flavour of macaron I could dream up. I won’t post my file but I will definitely post a link to his tutorials (at the bottom of the page, there’s a link to part 3, the Italian method).

Using his formula, I’ve come up with the recipe below. I’ll be switching out about 5 grams of the almond flour for about the same weight of finely ground coffee. My filling will be a French buttercream (which uses egg yolks) flavoured with Kahlua.

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Coffee Kahlua Macarons

  • 2 egg whites (mine weighed 65 gm)
  • 91 gm icing sugar
  • 91 gm almond flour (sub 5 gm for 5 gm ground coffee)
  • 91 gm white sugar
  • 25 gm water

I followed the instructions for the Italian method, found on the Syrup & Tang website. So, how did it go?

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Just look at those cute little feet!

Well, I found that working with that small amount of egg whites (one for the meringue and one for the almond/icing sugar mixture) was a little difficult for the size of mixer I have (Kitchen Aid Pro). I probably should have used my hand mixer. I ended up adding about 1/2 of a third egg white to the final mixture in order to get the magma-like consistency (what the heck does magma look like anyway?) needed for piping.

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Look, no hollows!!

Apart from that, I was very pleased with the way these turned out. This batch was, with the possible exception of the Pistachio macarons, my best batch yet. I think I’ll be switching methods, using the Italian (sucre cuit) method rather than the French method, from here on in.

Now, what flavour should I try next?