Laskonky
15 regular-sized ones or about 40 mini ones "Laskonka" (pl. laskonky) is a delightful meringue sandwich cookie that tantalizes the taste buds with its unique combination of coconut or walnuts and a luscious filling of caramel cream. Frequently called Czech and Slovak version of a macaroon, this exquisite dessert offers a delightful crunch followed by a sweet,... Read more ... creamy surprise. This recipe provides you with the flexibility to craft the dessert in either a mini or larger version, with the mini version being showcased in the accompanying photo. Embark on a culinary journey to master this unique and enchanting recipe, enriching your repertoire of baking skills while immersing yourself in the rich tapestry of Czech and Slovak culinary tradition. Read less x saved Tom the Chef Founder September 24, 2024 60 min.120 min.4/5 60 min. 120 min. 4/5 Directions: Laskomka mold for mini laskomky. A mold for regular-sized laskomky has the same outer dimensions but has only 6 large openings. 1. Caramel cream – base: 1.1. Place a small saucepan on medium-high heat and add: 1 cup of brown sugar ½ cup of cold water And briefly stir. 1.2. Cook, stirring occasionally, until the water evaporates and the sugar turns into caramel (about 2 minutes, in some cases longer). Note: Caramel is typical for its thick consistency, resembling thick caramel syrup. Caramel may start foaming when formed. Caramel is typical for its thick consistency, resembling thick caramel syrup. Caramel may start foaming when formed. 1.3. Remove it from the stove (but leave it in the pot) and let it slightly cool, occasionally stirring with a spatula, for about 1 minute. 1.4. Meanwhile, place into a measuring pitcher (or glass or ceramic mixing bowl): 1.5. Thoroughly stir the warm whipping cream into the caramel using a whisk until fully combined. 1.6. Then, pour the caramel with cream into a mixing bowl and leave it on the countertop to partially cool. 1.7. Then place it into the refrigerator to let it fully cool to be used for later steps. Tip: This step can be significantly expedited using a freezer instead of the refrigerator. If you choose to do so, make sure to monitor it to prevent freezing – it only needs to reach a refrigerator temperature, which is about 33 – 40°F. Important: Before you use the caramel base in later steps, it must have the same temperature as the fridge in order to perform as expected. 2. Preheat the oven to 250° F (preferably to the convection program if your oven has one). Notes: If your oven doesn’t support temperatures as low as 250°F, set it to the lowest possible temperature available. If you are not using a convection program, make sure not to bake more than 2 baking sheets at the same time. If your oven doesn’t support temperatures as low as 250°F, set it to the lowest possible temperature available. If you are not using a convection program, make sure not to bake more than 2 baking sheets at the same time. 3. Laskonky meringue batter: 3.1. Place into a kitchen mixer bowl: 3 egg whites – room temperature 1 TBSP of confectioners’ sugar (part of the total amount). Whisk on medium speed to get more air into the egg whites and to make the egg whites foamy (about 2 – 3 minutes). 3.2. Add: 1 ¼ cups of confectioners’ sugar (the rest of the total amount) Increase the speed to high and whisk until done – medium peaks are formed (about 4 – 10 minutes). Note: If your egg whites were taken directly from the fridge (they aren’t room temperature), this step can take 20 minutes or even significantly longer! 3.3. Remove the mixing bowl from the mixer and add: ¾ cup of dried grated coconut And gently but thoroughly hand stir using a spatula until all are evenly combined. 4. Form laskonky: 4.1. Place laskonky mold on the baking sheet with silicone mat. 4.2. While holding the mold with one hand (to prevent motion), scoop part of the meringue batter on the top of the mold. 4.3. Using a offset spatula (or silicone spatula), spread the meringue on top of the mold, paying special attention to ensure that the meringue fills all the compartments. 4.4. Then, using an offset spatula, bowl scraper, or silicone spatula, remove the excess meringue while paying special attention to leaving meringue in the compartments. 4.5. Then, carefully remove the mold by peeling it up. Notes: This requires a bit of practice, and a gentle shake may help. Don’t worry if the meringue appears slightly distressed on the side or begins to leak slightly – it should fix itself during the baking process. This requires a bit of practice, and a gentle shake may help. Don’t worry if the meringue appears slightly distressed on the side or begins to leak slightly – it should fix itself during the baking process. 4.6. Scrap the excess meringue from the mold and repeat the step with the remaining meringue until you use it all. 5. Baking & cooling: 5.1. Bake in a preheated oven until fully baked- laskonky holds its shape (usually about 30 min. but no more than 45 min.) Note: Rotate the baking sheets in the middle. 5.2. After baking, let it cool before further manipulation. 6. Caramel cream – finish: Important: Make sure that your caramel base and extra cream both reach refrigerator temperature (between 33 – 40°F). If not, return to the refrigerator until the temperature is reached. Failure to do so may result in difficulties whipping the cream. 6.1. Place into a kitchen mixer with a whisk attachment: ¾ cup of cream (remaining amount) Whisk on a high speed until almost done – the liquid turns almost to a whipped cream (about 2 – 4 minutes). 6.2. Add: 1 TSP of cream of tartar Cooled caramel whipped cream base (prepared in step 1) Whisk at high speed until the caramel whipped cream base is fully incorporated and the cream is done – medium to stiff peaks are formed (usually about 30 seconds to 1 minute, but it may take longer). 6.3. Fill a pastry bag for the next step (you can optionally use a disher or spoon if you do not want to use a pastry bag). Important: Use the cream soon after preparation because it will start to harden thanks to the cream of tartar. The best is to use an open star tip. Use the cream soon after preparation because it will start to harden thanks to the cream of tartar. The best is to use an open star tip. 7. Assemble: Note: Work one-by-one 7.1. Pipe out a generous amount of caramel cream on one laskonky. Notes: Try to stay slightly off the edge – the cream will get there when pressed with the other laskonky. After closing (and pressuring the pastry cream with another laskonky), the cream layer should be about ½” or a little more. Try to stay slightly off the edge – the cream will get there when pressed with the other laskonky. After closing (and pressuring the pastry cream with another laskonky), the cream layer should be about ½” or a little more. 7.2. Cover with another laskonka and gently press. 7.3. Repeat with all remaining until you use all. 7.4. Place in the refrigerator to let cool and for the cream to harden (the cream will harden thanks to the cream of tartar). 8. Optional chocolate drizzle: 8.1. Right after you put the laskonky to harden in the refrigerator, start preparing the optional chocolate drizzle by placing it into a small microwaveable mixing bowl: ½ cup of chocolate chips 2 TBSP of butter Then, place it into the microwave until it partially melts. 8.2. Remove from the microwave and stir with a whisk until all ingredients are fully incorporated. Note: If needed, return back to the microwave for a few extra seconds. 8.3. Then, place the melted chocolate with butter in a small pastry bag. 8.4. Remove the laskonky from the refrigerator (the cream doesn’t need to be fully hardened yet), cut off the tip of the pastry bag, and drizzle it over all the laskonky. Tip: The best is to use a motion that crosses all the laskonky to have nice straight lines. 8.5. Then, place it back in the refrigerator to allow the chocolate to harden. 9. Resting, serving & storing: 9.1. For the best results, let it cool in the refrigerator until the cream fully hardens, which usually takes about one hour, but the best results come if refrigerated overnight. 9.2. Best served with coffee or hot cocoa – remove from the refrigerator right before serving. 9.3. Store in the refrigerator for up to 1 week. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.