Ingredients

Instructions

Mix together the confectioner’s sugar, flour, liquid butter, and egg whites.
Preheat oven to 350 °F (180 °C).
Spread the batter on a buttered, floured baking sheet in stencils and bake for about 5 minutes.

Notes & Wine Advice

The thin, cardboard stencils can be arranged in any form on the baking sheet. Then spread the batter thinly, wipe away excess, and bake.

————————————————————————————————–

Course; Coockies / Biscuit / Dessert

Cuisine; Austria / European

Meringue

For Making Meringue Mushrooms

Print Recipe

Ingredients

▢ 5 oz 150 g Egg whites
▢ 1⅔ cup 200 g Confectioner’s sugar
▢ Cocoa powder for dusting

Instructions

Preheat oven to 210 °F (100 °C).
Beat the egg whites with the confectioner’s sugar in a bain-marie until it is not so airy, but is creamy.
It should be between 113 and 122 °F (45 and 50 °C).
Then beat in an ice bath until it cools.
It should thicken without losing volume.
Fill a piping bag fitted with a round nozzle and line a baking sheet with parchment paper.
To make the mushroom stems, press the piping bag nozzle against the parchment paper and pull it up without squeezing any more.
For the mushroom tops, pipe semicircles and dust them with cocoa powder before baking.
Dry in the oven for 30 minutes

Notes & Wine Advice

You can use a hand mixer to beat the eggs, but the last step works best with a whisk.

————————————————————————————————–

Course; Basic recipe / Coockies / Biscuit / Dessert

Cuisine; Austria / European

Ingredients

Ingredients for Ladyfingers for a Charlotte

Instructions

Preheat oven to 400 °F (200 °C).
Beat the egg yolks with the confectioner’s sugar and vanilla sugar until white and creamy.
In a separate bowl, begin to beat the egg whites, add the granulated sugar, and beat to stiff peaks.
Fold the two mixtures together, but not completely.
Sift the flour and carefully fold it in.
Using a piping bag fitted with a round nozzle, pipe ladyfingers onto a baking sheet lined with parchment paper.
Dust with powdered sugar and bake for 5–8 minutes.
Keep the oven open slightly while baking.

————————————————————————————————–

Course; Basic recipe / Dessert

Cuisine; Austria / European

Ingredients

▢ 4½ cups 1k g Granulated sugar
▢ 4 tbsp Lemon juice
▢ 18 oz 500 g Nuts, chopped
▢ Oil for the rolling pin and work surface

Instructions

Heat half of the sugar with the lemon juice and melt slowly.
When the sugar is completely melted, add the rest of the sugar so that it melts quickly, without burning.
Quickly mix in the nuts until they are completely surrounded by sugar.
Roll out the mixture with an oiled rolling pin on an oiled work surface (or between two pieces of parchment paper).
Let cool and break into pieces or crumbs for further use.

Notes & Wine Advice

For a change, you can prepare brittle with chopped almonds or pumpkin seeds.

————————————————————————————————–

Course; Basic recipe / Dessert

Cuisine; Austria / European

Ingredients

▢ 8.5 oz 240 g Egg whites
▢ 1 cup plus 1 tbsp 240 g Granulated sugar
▢ 1⅔ cup 200 g Confectioner’s sugar

Instructions

Beat the egg whites to stiff peaks with the granulated sugar.
Then fold in the sifted confectioner’s sugar.
Spread the meringue over fruit tortes or fruit schnitten and draw a decorative pattern into it.
Brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or broil briefly in the oven.

————————————————————————————————–

Course; Dessert

Cuisine; Austria / European

Meringue Batter version 1

Print Recipe

Ingredients

Ingredients for 2 Tortes (10in (26 cm) diameter) or 1 Cake Base (12x 18in (30×45 cm))

▢ 10.5 oz 300 g Egg whites
▢ 2¼ cups 500 g Granulated sugar
▢ ½ cup 120 ml Water

Instructions

Begin to beat the eggs slightly, and then beat to stiff peaks with (50 g) of the granulated sugar.
Heat the water to 243 °F (117 °C) with the rest of the sugar to create syrup, let it cool a bit, then slowly fold into the beaten egg whites and mix until cool.
Spread the meringue over fruit tortes or fruit schnitten and draw a decorative pattern into it.
Brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or bake briefly at a high upper heat.

————————————————————————————————–

Course; Basic recipe / Dessert

Cuisine; Austria / European

Ingredients

▢ Ingredients for about 60 Pieces
▢ 16 oz 450 g Marzipan paste
▢ 3¼ cups 400 g Confectioner’s sugar
▢ 3 oz 90 g Hazelnuts or walnuts, ground (can be replaced with almonds)
▢ 1 Pinch cinnamon ground
▢ 5 Egg whites
▢ Confectioner’s sugar for dusting

Instructions

Knead together the marzipan paste, confectioner’s sugar, nuts, cinnamon, and 1 (!
) egg white in a bowl.
Little by little, work in the rest of the egg whites until a batter is created that is smooth enough to be squeezed through a pastry bag.
Fill a piping bag and use a round nozzle to create small domes on a baking sheet lined with parchment paper.
Dust the macaroons with a little bit of confectioner’s sugar and let the surface dry out (preferably overnight).
Then bake about 12–15 minutes in an oven preheated to 320 °F (160 °C).
While baking, leave the oven open slightly so the steam can escape.
Take out the macaroons, let cool, and remove from the parchment paper.

Notes & Wine Advice

If you lift up the parchment paper—after the macaroons are baked and somewhat cooled—and wipe the underside with a damp cloth, the macaroons will come off the paper with no problem.

————————————————————————————————–

Course; Basic recipe / Dessert

Cuisine; Austria / European

Ingredients

▢ 3 sticks plus 1½ tbsp 360 g Butter
▢ 1¼ cup 160 g Confectioner’s sugar
▢ 10 Egg yolks
▢ 9 oz 260 g Marzipan, sieved
▢ 10 Egg whites
▢ ½ cup plus 1 tbsp 130 g Granulated sugar
▢ 1 cup plus 1 tbsp 140 g Flour
▢ 1 cup less 2 tbsp 130 g Cornstarch

Instructions

Cream the butter with the confectioner’s sugar, mix in the egg yolks little by little, and add the sieved marzipan.
Beat the egg whites to stiff peaks with the granulated sugar.
Mix together the flour and cornstarch and, alternating with the egg whites, fold into the yolk mixture.
Neatly line a baking sheet with aluminum foil (shiny side down), spread out a thin layer of batter and bake for 2–3 minutes with your oven’s upper heat at the highest setting and the lower heat at 300 °F (150 °C).
Spread another layer, bake briefly once again, and continue until the batter is used up.
Let cool, pull off the foil, and use as you please.
Bake Time: 2–3 minutes per layer
Bake Temperature: maximum upper heat, 300 °F (150 °C) lower heat
Use: either as classic baumkuchen or for lining a terrine form for parfaits and mousses

Notes & Wine Advice

Classic baumkuchen is brushed with apricot marmalade on top, cut into pieces, and glazed with chocolate. If you happen to have a professional baking spit at your disposal, you can bake the layers on this and achieve the classic ring shape.

When the Baker is Beaten
Baumkuchen means “tree cake” and gets its name from the layers of cake that are reminiscent of the age rings on a tree. The technique used to make it goes back to the Greek obelias bread. In the middle ages, it was also known as “Spieβkrapfen” or ‘Prügelkrapfen,” meaning skewer or baton cake. In the Austria state of Styria, Prügelkrapfen is still known today as a local specialty that has long been prepared in special ovens. In the kitchens of monasteries and of royalty, a spit with layered batter was turned over an open fire. The preparation lasted at least two days and required two well-rested bakers, who were on the job around the clock. When the cake was done, it had to be pulled from the spit with the help of a cord. If the cord broke, the Prügelkrapfen crashed to the floor. Then the baker would be flogged.

————————————————————————————————–

Course; Cake / Dessert

Cuisine; Austria / European

Esterházy Batter

Print Recipe

Ingredients

Ingredients for Schnitten (12x18in (30×45 cm)) or for 2 Tortes (10in (26 cm) diameter)

▢ About 22 660 g Egg whites
▢ 3 cups 660 g Granulated sugar
▢ 23 oz 660 g Hazelnuts, finely ground
▢ 1 tbsp 15 g Vanilla sugar

Instructions

Preheat oven to 400 °F (200 °C).
Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
Carefully fold in the ground hazelnuts and the vanilla sugar.
Line a baking sheet or torte form with parchment paper and spread the batter out 5mm thick.
Watch closely while baking until golden brown.
Repeat until you have used up all the batter.

————————————————————————————————–

Course; Basic recipe / Dessert

Cuisine; Austria / European

Waffle Cookies

Ingredients

Instructions

Notes & Wine Advice

————————————————————————————————–

Meringue

Ingredients

Instructions

Notes & Wine Advice

————————————————————————————————–

Ladyfinger Batter

Ingredients

Ingredients for Ladyfingers for a Charlotte

Instructions

————————————————————————————————–

Brittle

Ingredients

Instructions

Notes & Wine Advice

————————————————————————————————–

Grillage Batter

Ingredients

Ingredients for 1 Torte (10in (26 cm) diameter)

Instructions

————————————————————————————————–

Meringue Batter version 2

Ingredients

Instructions

————————————————————————————————–

Meringue Batter version 1

Ingredients

Ingredients for 2 Tortes (10in (26 cm) diameter) or 1 Cake Base (12x 18in (30×45 cm))

Instructions

————————————————————————————————–

Macaroon Batter

Ingredients

Instructions

Notes & Wine Advice

————————————————————————————————–

Baumkuchen

Ingredients

Instructions

Notes & Wine Advice

————————————————————————————————–

Esterházy Batter

Ingredients

Ingredients for Schnitten (12x18in (30×45 cm)) or for 2 Tortes (10in (26 cm) diameter)

Instructions

————————————————————————————————–