Sure, you can buy ready-made versions of these sweets, but where’s the satisfaction in that?
Raspberry Wafer Cookies were the Technical Bake for Cookie Week in Season 8 ofHeat the waffle cone iron on level 1.In a medium bowl, whisk the egg whites until slightly foamy, then whisk in the melted butter.
Sift the flour and icing sugar into the egg white mixture. Whisk until smooth, then whisk in the salt, raspberry extract and pink food colouring as desired. Cover the batter with plastic wrap and refrigerate for 10 minutes. Lightly spray the waffle cone iron with non-stick cooking spray, then wipe away any excess with a paper towel. Set up a cutting board with a chef’s knife, ruler and small offset spatula, and place a wire rack on top of a half sheet pan. Once the batter has chilled, scoop 2 tablespoons into the centre of the iron, and close the lid tightly. Cook until the wafer is cooked through but not brown, about 3 to 4 minutes. Using the offset spatula, transfer the wafer to the cutting board while it’s still hot. Using the chef’s knife, quickly trim the crisp edges away, then cut the remaining wafer into 1-by-3½-inch strips Using the offset spatula, place the cut wafers onto the wire rack to cool. Repeat this process using the rest of the batter.Place the white chocolate callets in a heatproof bowl. Set the bowl over a pot of barely simmering water, ensuring the bottom of the bowl doesn’t touch the surface of the water, and melt the chocolate until smooth. Remove the bowl from the heat and set aside to allow the chocolate to cool to room temperature. Place the butter in the bowl of a stand mixer, and sift in the icing sugar and raspberry powder. Fit the stand mixer with the paddle attachment and mix on low speed until the icing sugar is fully incorporated. Scrape the bowl down with a rubber spatula. Add the salt and raspberry extract, and beat the mixture on medium until it is light and fluffy, about 6 to 7 minutes. Place the bowl over the pot of barely simmering water and heat it again until the chocolate has reached 82.4 to 84.2 F . Add in the white oil-based food colouring as desired.Lightly drizzle the tempered white chocolate on each wafer cookie, as desired, and place them on the prepared baking sheet. Crush the freeze dried raspberries and sprinkle some on top of the chocolate drizzle.Meet the newest bakers to compete in the tent on Season 8 of CBC's The Great Canadian Baking Show From life's little projects to its big questions; the latest in food, style, relationships, work and money, home, wellness, pets and travel delivered directly to your inbox each week.
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