Name: Shiroi Koibito Japanese White Chocolate Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 125 g Unsalted butter (softened for that rich, buttery taste); 80 g Powdered sugar (sifted to ensure a smooth cookie texture); 1 Large egg white (at room temperature for better incorporation); 60 g All-purpose flour (sifted to maintain fluffiness); 15 g Cornstarch (sifted for a tender texture); 1/4 teaspoon Vanilla extract (optional, but recommended for a touch of aromatic sweetness); 1 pinch Salt (to enhance all the flavors); 200 g High-quality white chocolate (finely chopped for a smooth melt); 50 ml Heavy cream (heat it just until it simmers for silky ganache); 15 g Unsalted butter (added to the ganache for richness)

Ingredients

125 g Unsalted butter (softened for that rich, buttery taste)

80 g Powdered sugar (sifted to ensure a smooth cookie texture)

1 Large egg white (at room temperature for better incorporation)

60 g All-purpose flour (sifted to maintain fluffiness)

15 g Cornstarch (sifted for a tender texture)

1/4 teaspoon Vanilla extract (optional, but recommended for a touch of aromatic sweetness)

1 pinch Salt (to enhance all the flavors)

200 g High-quality white chocolate (finely chopped for a smooth melt)

50 ml Heavy cream (heat it just until it simmers for silky ganache)

15 g Unsalted butter (added to the ganache for richness)

Instructions

Step 1: Cream the softened unsalted butter and sifted powdered sugar together using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.

Step 2: Add the room-temperature egg white to the creamed mixture and mix until fully combined, about 1-2 minutes.

Step 3: If desired, pour in the vanilla extract and mix briefly until incorporated.

Step 4: In a separate bowl, whisk together the sifted all-purpose flour, cornstarch, and pinch of salt. Gradually add this dry mixture to the wet batter on low speed until combined.

Step 5: Transfer the cookie batter to a piping bag fitted with a small round tip.

Step 6: Line two baking sheets with parchment paper and pipe small oval shapes of cookie batter onto the sheets, leaving space in between.

Step 7: Preheat the oven to 325°F (160°C) and bake cookies for 8-12 minutes until lightly golden at the edges.

Step 8: After baking, cool the cookies on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 9: Finely chop the white chocolate and place it in a heatproof bowl.

Step 10: In a small saucepan, heat the heavy cream over medium heat until it simmers, about 2-3 minutes.

Step 11: Pour the hot cream over the chopped chocolate and let it sit for 1 minute, then stir until smooth.

Step 12: Add the unsalted butter to the ganache and stir until fully incorporated.

Step 13: Let the ganache sit at room temperature for about 10-15 minutes until it thickens slightly.

Step 14: Select pairs of cookies that are similar in size and shape. Spread ganache on the flat side of one cookie and press another on top.

Step 15: Continue the assembly process with the remaining cookies and ganache.

Step 16: Optional: Chill the assembled cookies in the refrigerator for about 30 minutes.

Step 17: Serve at room temperature or chilled.

Tips & Variations

For a richer flavor, use European-style butter with higher fat content.

If you prefer a more delicate cookie, sift the flour mixture twice before adding.

Try adding a pinch of matcha powder to the dough for a subtle green tea twist.

Use a quality white chocolate with a high cocoa butter content for a smoother ganache.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before piping and baking. Allow it to come to room temperature slightly if too firm before piping.

What if I don’t have cornstarch?

Cornstarch helps create a tender texture, but you can substitute it with an equal amount of more all-purpose flour. The cookies may be slightly less tender but still delicious.