Buckwheat And Maple Sugar Mascarpone Sandwich Cookies – a delicious recipe with flour, corn flour, milk, heavy cream, egg whites, dried lavender. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a mixing bowl, combine 3/4 cup plus 2 tablespoons maple sugar and flours. With a rubber spatula, slowly stir in milk and heavy cream. In a separate bowl, use an electric mixer to whip egg whites to soft peaks, starting at low speed and slowly increasing to medium-high. Gently fold whites into batter. Transfer batter to a pastry bag, squirt bottle or Ziploc with one corner snipped off and chill in refrigerator 1 hour.
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2. Heat oven to 300 degrees. Squeeze cookie dough out onto silicone baking mats to form 1-inch rounds. Keep cookies at least 1 inch apart. With a mortar and pestle or coffee grinder, grind dried lavender, then lightly dust over cookies. Place in oven and bake until golden brown at edges, 18-20 minutes.
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3. Meanwhile, make filling: Stir yogurt, mascarpone and 1/4 cup maple sugar until smooth. Set aside.
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4. To assemble: Spoon 11/2 tablespoons filling onto center of 1 cookie, then top with another cookie. Repeat with remaining cookies and filling.
549
kcal
Calories
34
g
Fat
32
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 scant cup buckwheat flour, 1/3 cup corn flour, 1/3 cup whole milk, 2/3 cup heavy cream, and more.
Yes, Buckwheat And Maple Sugar Mascarpone Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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