*You can use regular dried grated coconut or fine Macaroon coconut.
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"Laskonka" (pl. laskonky) is a delightful meringue sandwich cookie that tantalizes the taste buds with its unique combination of coconut or walnuts and a luscious filling of caramel cream. Frequently called Czech and Slovak version of a macaroon, this exquisite dessert offers a delightful crunch followed by a sweet,...
Read more... creamy surprise. This recipe provides you with the flexibility to craft the dessert in either a mini or larger version, with the mini version being showcased in the accompanying photo. Embark on a culinary journey to master this unique and enchanting recipe, enriching your repertoire of baking skills while immersing yourself in the rich tapestry of Czech and Slovak culinary tradition.
Read less*You can use regular dried grated coconut or fine Macaroon coconut.
1 cup of brown sugar
½ cup of cold water
And briefly stir.
Note:
Remove it from the stove (but leave it in the pot) and let it slightly cool, occasionally stirring with a spatula, for about 1 minute.
Meanwhile, place into a measuring pitcher (or glass or ceramic mixing bowl):
Thoroughly stir the warm whipping cream into the caramel using a whisk until fully combined.
Then, pour the caramel with cream into a mixing bowl and leave it on the countertop to partially cool.
Tip:
This step can be significantly expedited using a freezer instead of the refrigerator. If you choose to do so, make sure to monitor it to prevent freezing – it only needs to reach a refrigerator temperature, which is about 33 – 40°F.
Important:
Before you use the caramel base in later steps, it must have the same temperature as the fridge in order to perform as expected.
Notes:
3 egg whites – room temperature
1 TBSP of confectioners’ sugar (part of the total amount).
Whisk on medium speed to get more air into the egg whites and to make the egg whites foamy (about 2 – 3 minutes).
1 ¼ cups of confectioners’ sugar (the rest of the total amount)
Increase the speed to high and whisk until done – medium peaks are formed (about 4 – 10 minutes).
Note:
If your egg whites were taken directly from the fridge (they aren’t room temperature), this step can take 20 minutes or even significantly longer!
Place laskonky mold on the baking sheet with silicone mat.
While holding the mold with one hand (to prevent motion), scoop part of the meringue batter on the top of the mold.
Using a offset spatula (or silicone spatula), spread the meringue on top of the mold, paying special attention to ensure that the meringue fills all the compartments.
Then, using an offset spatula, bowl scraper, or silicone spatula, remove the excess meringue while paying special attention to leaving meringue in the compartments.
Notes:
Note:
Rotate the baking sheets in the middle.
After baking, let it cool before further manipulation.
Important:
Make sure that your caramel base and extra cream both reach refrigerator temperature (between 33 – 40°F). If not, return to the refrigerator until the temperature is reached. Failure to do so may result in difficulties whipping the cream.
¾ cup of cream (remaining amount)
Whisk on a high speed until almost done – the liquid turns almost to a whipped cream (about 2 – 4 minutes).
1 TSP of cream of tartar
Cooled caramel whipped cream base (prepared in step 1)
Whisk at high speed until the caramel whipped cream base is fully incorporated and the cream is done – medium to stiff peaks are formed (usually about 30 seconds to 1 minute, but it may take longer).
Important:
Note:
Work one-by-one
Notes:
Cover with another laskonka and gently press.
Repeat with all remaining until you use all.
Place in the refrigerator to let cool and for the cream to harden (the cream will harden thanks to the cream of tartar).
½ cup of chocolate chips
2 TBSP of butter
Then, place it into the microwave until it partially melts.
Note:
If needed, return back to the microwave for a few extra seconds.
Then, place the melted chocolate with butter in a small pastry bag.
Tip:
The best is to use a motion that crosses all the laskonky to have nice straight lines.
Then, place it back in the refrigerator to allow the chocolate to harden.
For the best results, let it cool in the refrigerator until the cream fully hardens, which usually takes about one hour, but the best results come if refrigerated overnight.
Best served with coffee or hot cocoa – remove from the refrigerator right before serving.
Store in the refrigerator for up to 1 week.
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