Sunday, 1 February 2015

Chocolate Linzer Cookie with Tea Swiss Buttercream

A delicious sandwich cookie to give to your Valentine. These cookies are filled with a Swiss buttercream that is lightly flavoured with tea. As it is February I decided to use the tea Love Tea #7 by David's Tea.  On with the recipe!

Chocolate Linzer Cookie with Tea Swiss Buttercream

For the cookie any chocolate cookie would do. I used Chocolate Raspberry Linzer Cookies by Shanna (Pineapple and Coconut). I find with Valentines Day on its way it is the perfect time to eat as much chocolate as possible. Once you have your chocolate cookies baked and cooled. You will fill them with this delicious buttercream. I had about 13 cookies because my cookie cutters were pretty large but I would recommend smaller cookies if you don't have a sweet tooth.

Chocolate Linzer Cookie with Tea Swiss Buttercream

2 egg whites
2/3 cup of white sugar
12 Tbsp of butter
2 Tbsp (or to taste) of strongly brewed Love #7 Tea *

Place eggs whites and sugar in a metal bowl. Set bowl over a pan of simmering water( making sure that the water does not touch the bottom of the bowl).
Heat and whisk the mixture until it reaches 160 Fahrenheit or until the mixture is no longer grainy.
Transfer into a large bowl and whisk at high speed until the mixture reaches it's maximum volume.
Slowly add butter in small pieces (You could add more butter if you wanted to at this step up to 4 more Tbsps).
Add tea making sure it is well incorporated. If frosting looks soupy or separated just continue whisking. Store buttercream in fridge.
*I made my strong tea by measuring for a full cup and poring a half cup of water. I used what I needed and pored more water in my cup and drank the rest.

Chocolate Linzer Cookie with Tea Swiss Buttercream

I have to say that once I tasted Swiss buttercream I cannot go back to the traditional/American buttercream recipe because it is honestly not the same.

Let me know what you guys think in the comments! Also, What is you favourite February treat?

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