This is a pretty simple cookie from Chocolate Desserts by Pierre Herme using the basic combination e.g. flour, icing sugar but uses egg white instead of egg yolk. I’ve used Valrhona cocoa powder in this case, which is also what is recommended. I love this Dutch-processed 100% unsweetened cocoa powder for the intense and pure flavour and in this recipe, I use a mere 15g.
The original recipe call to pipe in a “W” method but I pipe in a rosette form and top with almond nibs which add a little crunch and nutty flavour. The open flower tip I bought is kinda small so the cookies came out pretty tiny, about 25mm diameter. I’m going to try using other tip to pipe them another day.
I like that the cookie does not have a too strong buttery flavour. The good quality cocoa powder used here gives the cookies a very deep and chocolatey taste. Do not expect these cookies to be just another chocolate cookies, it’s not sweet and comes with a little bitterness actually. A perfect start for a busy week ahead!