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Shiroi Koibito Japanese White Chocolate Sandwich Cookies Recipe

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★★★★★

4.9 from 62 reviews

Delicious Shiroi Koibito is a classic Japanese snack featuring delicate buttery cookies sandwiched with a smooth white chocolate ganache. These melt-in-the-mouth treats combine crisp, lightly golden cookies with rich, creamy ganache, perfect for any occasion or a special dessert.

Ingredients

Scale

For the Cookies

  • 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)

For the Ganache

  • 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

  1. Making the Cookies: Start by creaming the softened unsalted butter and sifted powdered sugar together using an electric mixer on medium speed for about 3-5 minutes until the mixture is light and fluffy, ensuring a smooth base for the cookies.
  2. Adding Egg White: Add the room-temperature egg white to the creamed butter and sugar, mixing for 1-2 minutes until fully combined to incorporate air and create a tender texture.
  3. Incorporate Vanilla: If using, pour in the vanilla extract and mix briefly to evenly distribute the aromatic flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together sifted all-purpose flour, cornstarch, and a pinch of salt to ensure a fine, uniform dry mix.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet batter on low mixer speed until just combined, careful not to overmix to maintain a delicate cookie texture.
  6. Prepare for Baking: Transfer the cookie batter into a piping bag fitted with a small round tip for neat shaping.
  7. Pipe Cookies: Line two baking sheets with parchment paper and pipe small oval-shaped cookie batter onto the sheets, spacing them to prevent sticking.
  8. Bake Cookies: Preheat your oven to 325°F (160°C) and bake the cookies for 8-12 minutes until they are lightly golden at the edges, ensuring a crisp outer layer.
  9. Cooling Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely to avoid sogginess.
  10. Making the Ganache: Finely chop the white chocolate and place it in a heatproof bowl ready for melting.
  11. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer, about 2-3 minutes, to prepare for melting the chocolate.
  12. Combine Ganache Ingredients: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute to soften, then stir gently until smooth and creamy.
  13. Add Butter to Ganache: Stir in the unsalted butter until fully melted and incorporated, adding richness and a silkier texture to the ganache.
  14. Thicken Ganache: Let the ganache rest at room temperature for 10-15 minutes, allowing it to thicken slightly for easier spreading.
  15. Assemble Cookies: Pair cookies of similar size and shape, spread the ganache on the flat side of one cookie, and press a matching cookie on top to form a sandwich.
  16. Finish Assembly: Continue assembling the rest of the cookies with ganache in the same manner until all are paired.
  17. Optional Chilling: For a firmer texture, chill the assembled cookies in the refrigerator for about 30 minutes, though they can also be served immediately at room temperature.
  18. Serve: Present the cookies either chilled or at room temperature for a delightful snack or dessert experience.

Notes

  • Ensure the butter and egg white are at room temperature for best mixing results.
  • Piping the cookie batter helps achieve the signature oval shape but can be substituted with spoon drops if needed.
  • Use high-quality white chocolate for the richest ganache flavor.
  • Chilling the assembled cookies improves ganache firmness but is optional.
  • The cookies should be stored in an airtight container to maintain freshness for up to 5 days.

Keywords: Shiroi Koibito, Japanese snack, white chocolate ganache, butter cookies, sweet sandwich cookies, traditional Japanese dessert

Find it online: https://dinewithlily.com/shiroi-koibito-japanese-white-chocolate-sandwich-cookies-recipe/