Uruguay: el país del Ricardito! (Uruguay: the country of the Ricardito!) That is the slogan for this light meringue cookie by manufacturer Ricard. It is one of the most popular cookies in Uruguay and for many years the manufacturer claimed for themselves the invention of…. the Dutch ‘kiss’ cookie. It was only a few years ago that – in a burst of indignation – it was revealed in the Uruguayan media that the cookie was actually invented by the Buijs family in the Netherlands around 1890. And even that claim is disputed because before that time it seems that similar biscuits filled with cream were made in Denmark. This poor cookie has had to endure more controversies. The original name ‘negro kiss’ changed to ‘chocolate kiss’ a few years because of the racist connotation. But whatever the cookie is called, or whoever invented it, luckily does not affect the taste. And I never thought a ‘kiss’ would be so easy to make myself. (Secret tip: put a ‘kiss’ in the microwave for just a few seconds for a very surprising effect). .
Ricardito cookie from Uruguay
For ± 20 cookies
20 ice cream wafers
150 grams / ⅔ cup sugar
60 ml / ¼ cup water
50 grams / ¼ cup honey
¼ tsp vanilla extract
Juice of ½ lemon
pinch of salt
2 egg whites
150 grams / 1¼ cups dark chocolate, coarsely chopped
15 grams / 1 tbs butter
With a cookie cutter cut out 5 cm ø circles.
Put 110 grams / ½ cup of sugar, the water, the honey, the vanilla, the lemon juice and salt in a saucepan and heat over medium heat, stirring until the sugar is melted.
Boil softly until it reaches 121°C / 250°F (soft ball stage).
Meanwhile beat the egg whites with the remaining sugar until soft peaks form.
Pour in the hot sugar syrup in a thin stream while beating at high speed. Continue beating until the egg white has cooled down to room temperature. It should be nice and stiff.
Put the mixture in a piping bag with a large nozzle and spray nice turrets on the wafers. Let them dry for about 2 hours.
Melt the chocolate with the butter in the microwave or au bain-marie. Put the cookies on a wire rack and spoon the chocolate over or dip them in (you will need more chocolate). Let the chocolate harden.
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