At carnival, masks are worn-and more!
In this recipe we look at how to make cute cookie dough masks using Gusto e Colore natural food coloring.
Ingredients
For 4 sandwiches and 8 individual masks
Preparation and cooking time: 45 minutes
Cookie dough
- 2 large whole eggs and 1 yolk
- 90 g granulated sugar
- 100 g flour
- 2 g bicarbonate
Stuffing
- 2 generous tablespoons of raspberry jam
Polka dot decoration
- 1 albumen
- 25 g powdered sugar
- 30 g flour
- 25 g butter
- Natural Dyes Taste and Color Red, Pink and Green
Preparation
Cookie dough
Separate the yolks from the whites, keeping one egg white aside.
In a bowl, whisk two egg whites with half the sugar and set aside. In a second bowl, whisk the 3 egg yolks with the remaining sugar until light and fluffy. Add the beaten egg whites by using a hand spatula, using motions from bottom to top to incorporate air. Lastly, incorporate the sifted flour with the baking powder, again using the spatula with motions from top to bottom.
Polka dot decoration
Take the egg whites previously set aside and whisk them with the 25 g of powdered sugar and the 30 g of flour, and then add the chopped soft butter while continuing to whisk.
Divide the egg white mixture into three small bowls and color each of these compounds with one-half teaspoon of natural Taste and Color dye to make three compounds of the desired colors.
Line a baking sheet with baking paper and make buttons about 1 cm thick with a pastry bag, alternating diameters and colors, filling a space on the baking sheet about 25×35 cm.
Cooking
Bake the pan with the colored buttons in a static oven at 180° for 3-4 minutes.
Take the mixture from the first preparation and spread it on the baking sheet to form a rectangle about 25×35 cm with the thickness of 1 mm, so as to cover the colored buttons. Bake in a preheated static oven at 190° for 8-10 min. As soon as the surface starts to color, remove it from the oven to prevent it from hardening too much.
Place a sheet of baking paper on the surface of the rectangle, quickly flip it over and carefully peel off the baking paper from the side of the colored buttons. Allow to cool.
Stuffing and sandwich composition
Once cooled, cut out templates with the molds provided and fill one half with jam. You can use a pastry bag to be precise. Close with the remaining templates to create sweet sandwiches.
Thanks to Annunziata of Macchia’s Mood for the recipe.
