How to Master the Art of Making Three Flavored Marguerite Cookies?

Q: Can I use a different type of flour instead of low-gluten flour?
A: Low-gluten flour is recommended for its fine texture, but you can experiment with all-purpose flour, adjusting the amount as needed.

Q: Is it necessary to use a high-power mixer for step 2?
A: A high-power mixer ensures the butter mixture becomes fluffy and light. If you don’t have one, you can use a regular mixer; just mix for a longer duration.

Q: How do I know when the cookies are perfectly baked?
A: The cookies should be baked for about 20 minutes at 160°C until they are lightly golden. They will be super crispy once cooled.

Three Flavor Marguerite Cookies: Original, Matcha, and Cocoa

Notes

Ingredients:
  • Oven: 1
  • Electric Mixer: 1
  • Butter: 100g
  • Powdered Sugar: 50g
  • Salt: 1g
  • Cooked Egg Yolks: 2
  • Low-Gluten Flour: 94g
  • Cornstarch: 97g
  • Matcha Powder: 3g
  • Cocoa Powder: 6g
Instructions:
  1. Soften the butter, then mix with sugar and salt until smooth.
  2. Whip the mixture with a high-power mixer until fluffy.
  3. Incorporate the cooked egg yolks using a pressing and folding method.
  4. For the original flavor, sift and fold in low-gluten flour and cornstarch until no dry flour remains.
  5. For matcha flavor, sift together low-gluten flour, cornstarch, and matcha powder, and fold until well mixed.
  6. For cocoa flavor, sift together low-gluten flour, cornstarch, and cocoa powder, and fold until combined.
  7. Divide each flavor into small balls of about 8 grams and place on a baking tray.
  8. Press with a finger to create cracks on the surface of each ball.
  9. Preheat the oven in advance.
  10. Bake in the preheated oven at 160°C for about 20 minutes until lightly golden.
  11. Allow to cool after baking for a super crispy texture.
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Nutrition:
  • Calories: Varies depending on size and ingredients
  • Sugar: Moderate (from powdered sugar and flavors)
  • Carbs: Present (mainly from flour and cornstarch)
  • Fat: Moderate (mainly from butter)
  • Protein: Low (from egg yolks and traces in flour)