Cakes from Panthers cookies

Giant Chocolate walnuts cookies by Jess

INGREDIENTS for 8 giant cookies

130 gr of crystal sugar

350 gr of dark chocolate chips

175 gr very coarsely chopped walnuts, toasted

2 eggs

130 gr of brown sugar

400 gr of flour

2 tsp of baking powder

1/4 tsp of baking soda

A pinch of salt

225 gr of cold butter, diced

preheat the oven at 180 deg cel.

Line two large baking sheets with parchment paper.

In a medium bowl, whisk together flours, baking powder, baking soda, and salt.

Whisk with an electric mixer the butter then when smooth, add both type of sugar and continue to mix for 30 seconds. Add the chocolate chips and the walnuts and beat gently until combined.

Gradually add the dry ingredient mixture and beat until combine; mixture will be a bit crumbly. Add the eggs and beat again.

Divide the cookie dough into 8 big balls and place it in the freezer. Let chill for 30 minutes.

Place the 4 balls on a parchment paper on each oven tray, Bake for about about 30 minutes till edges are golden brown.

Enjoy these huge cookies!

cookies desserts others



6 eggs

75 gr of sugar

500 gr of mascarpone

20 ladyfingers

2 hot cup of strong coffee diluted with 2 tbsp of sugar

Cacao to spread on the top


Mix with a mixer eggs yolk and sugar till get whiter for 5-10 mn, add the mascarpone and mix again.

Keep aside.

Mix the egg white with a pinch of salt till firm.

Incorporate delicately the 2 eggs preparation together.

Dip the ladyfingers in the coffee (that has cooled down) place at the bottom of your dish to cover you dish (dish must be min 5 cm high on the sides)

Add 1/3 of the eggs preparation to cover the ladyfingers

Put another layer of ladyfingers dipped in coffee everytime.

Put 1/3 of the egg preparation to cover it again.

Place another last layer of lady’s finger dipped in the coffee. (If no more coffee make some more).

Finally cover it again with the rest of the preparation equalize the top.

At this stage I freeze specially when you are living in a hot country.

Take it out 1-2 hour before serving out of the freezer and sprinkle the cacao to cover the entire top.

cookies desserts others Non classé

Lady fingers

Ingredients for 40 cookies:

5 egg yolks

125 g caster sugar

125 g of flour

125 g icing sugar (90 + 35)

8 egg whites or 1/4 liter (important!)

Equipment used : piping bag


Separate the eggs, Keep only 5 egg yolk and 8 egg white.

Mix the egg yolks with the sugar for 5 minutes.

Add the sifted flour and mix well.

Beat the egg whites until stiff. The weight of the egg white must be 250 gr. Halfway add 90 g icing sugar in 2 times.

Add 1/3 of this meringue preparation to the first preparation. Mix well with a whisk.

Add the remaining meringue and mix gently using a spatula. The batter obtained cannot wait, it must be used immediately.

Fill it in a piping bag. Place it on a baking sheet or parchment paper.

Sprinkle all the cookies with the remaining 35g icing sugar prior to baking them.

Put in a preheated oven at 180 ° C, for about 14 minutes.

Let them cool down, they can stay 4-5 days in a metal box, or airtight one.




112 g almond powder

225 g icing sugar

125 g egg white

50 g caster sugar

A pinch of salt

Set the oven at 155 deg


Mix (in a mixer) the almond powder and the icing sugar, sift it after mixing, set aside,

Pour the egg white in a mixing bowl with a pinch of salt

Always start mixing at a very low speed the egg white, then increase the speed when it starts bubbling

Then add the caster sugar in 3 times

Then put the max speed

Till thicker and brighter

It is the same as to prepare meringue

It is a rather long process about 7-10 mn

Except that here we do macarons not meringue it is fine after 5 mn from the moment you start mixing the egg white

The simple test to check if the egg white are done is to reverse upside down the bowl if they do not fall they are ready

Add to it the previous dry mixture gently with a spatula

Pour the preparation in a piping pouch, on a silicone mat or a parchment paper,,the quantity if for 18 macarons so 36 halves selves

Let them crust for 30 minutes at room temperature. Bake for 14 minutes. Let cool completely and set aside

You shake the tray on the kitchen surface to let them sit down, Prior to the baking

Then after 30 mn you will bake at 155 degrees Celsius for 14 minutes

Do not try to remove them from the silicone mat or the parchment paper before they totally cool them they are too fragile and will break

If you want you can put dry colour powder to colour them, never gel it will wet the egg whites

You put a pinch of colour on the edge of a knife and put them while doing the meringue egg white and sugar when they stay being whiter

Macarons in the oven

Now let’s talk about the ganache as I am aware that you all have plenty of bananas let’s make a banana chocolate ganache 🙂


Corn flakes cookies


1 egg
80 g of sugar
100 g of butter
100 g of flour
50 g of corn flakes
20 g of dry fruits or nuts
Take the oven tray out of the oven it must be cold !!!! Prior to start
heating the oven at 180 deg Celsius.
Soak the dry fruits in a bowl with warm water, or chopped the nuts.
Use the butter at room temperature for 1-2h prior to baking.
In a bowl beat the egg with the sugar, using a mixer or a whisk,then add
the butter, the flour and the dried fruits chopped if big or the nuts.
Mix all the ingredients will a spatula until a soft dough is obtained.
Make many balls with the dough of the size of a tablespoon, then pass it
in the corn flakes.
Place the cookies on the oven tray covered with a sheet of parchment
paper or silicone mat. Bake them in the preheated oven at 180 ° C for 12-
15 minutes. Let it coloured.
Remove from the oven, let them cool down and serve them on the table.
Serve them cold. You can keep them in a box for 5 days.
Enjoy it!


Lemon rosemary cookies


50 g of sugar

90 gr of butter

220 g flour

1 egg

zest of 1 lemon

20 gr of icing sugar

4 tablespoons lemon juice

2 tablespoons of fresh chopped rosemary

Grease and spread flour on 2 trays, or use parchment paper. Preheat oven to 180 degrees.

In a bowl, beat the butter with the sugar first, then add the lemon zest, the lemon juice and the egg yolk, mix well.

Finally, add the chopped rosemary (not too thin).

Add the flour then mix until a homogeneous mixture is obtained. Form a 3 cm diameter sausage in aluminum foil or cellophane, leave to stand in refrigerator for 30 minutes.

Cut into thin slices the preparation having slightly hardened, place on the baking sheets or parchment paper, leave space between the cookies.

Lightly beat the egg white so that it foams, gently spread the egg white on the slices of cut-out biscuits and sprinkle well with the icing sugar, bake for 10-15 minutes.

Serve them asap or cold. You can keep them in a box for 5 days.

Enjoy it!