Name: Shiroi Koibito Japanese Cookie Sandwiches with White Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 125 g Unsalted butter, softened; 80 g Powdered sugar, sifted; 1 Large egg white, at room temperature; 60 g All-purpose flour, sifted; 15 g Cornstarch, sifted; ¼ teaspoon Vanilla extract (optional); 1 pinch Salt; 200 g High-quality white chocolate, finely chopped; 50 ml Heavy cream; 15 g Unsalted butter

Jump to Recipe

Introduction

Delicious Shiroi Koibito is a beloved Japanese snack featuring delicate buttery cookies sandwiched with smooth white chocolate ganache. This treat is perfect for anyone craving a light, sweet, and elegant dessert that’s surprisingly easy to make at home.

Four square-shaped fried pastries are stacked on a wooden board. Each pastry has a golden brown, crispy outer layer with visible bubbly texture on the edges. On top of each pastry, there is a smooth, off-white creamy sauce partially covering the surface. The pastries are dusted lightly with powdered sugar, adding a soft white dusting over the golden surface. The wooden board contrasts with the white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cookie Batter:

125 g Unsalted butter, softened
80 g Powdered sugar, sifted
1 Large egg white, at room temperature
60 g All-purpose flour, sifted
15 g Cornstarch, sifted
¼ teaspoon Vanilla extract (optional)
1 pinch Salt

Ganache Filling:

200 g High-quality white chocolate, finely chopped
50 ml Heavy cream
15 g Unsalted butter

Instructions

Step 1: Cream the softened unsalted butter and sifted powdered sugar together using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.
Step 2: Add the room-temperature egg white to the creamed mixture and mix until fully combined, about 1-2 minutes.
Step 3: If using, pour in the vanilla extract and mix briefly until incorporated.
Step 4: In a separate bowl, whisk together the sifted all-purpose flour, cornstarch, and pinch of salt. Gradually add this dry mixture to the wet batter on low speed until just combined.
Step 5: Transfer the cookie batter to a piping bag fitted with a small round tip.
Step 6: Line two baking sheets with parchment paper and pipe small oval shapes of cookie batter onto the sheets, spacing them apart.
Step 7: Preheat the oven to 325°F (160°C) and bake cookies for 8-12 minutes until the edges are lightly golden.
Step 8: After baking, cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: For the ganache, place the chopped white chocolate in a heatproof bowl.
Step 10: Heat the heavy cream in a small saucepan over medium heat until it simmers, about 2-3 minutes.
Step 11: Pour the hot cream over the white chocolate and let sit for 1 minute. Then stir until smooth.
Step 12: Stir in the unsalted butter until fully incorporated.
Step 13: Let the ganache sit at room temperature for 10-15 minutes to thicken slightly.
Step 14: Pair cookies of similar size and shape. Spread ganache on the flat side of one cookie and sandwich with another.
Step 15: Optionally, chill the assembled cookies in the refrigerator for 30 minutes before serving.
Step 16: Serve the cookies at room temperature or chilled.

Tips & Variations

Ensure the butter and egg white are at room temperature for better mixing and texture.
Sifting the dry ingredients helps keep the cookies light and tender.
Use high-quality white chocolate for a richer, creamier ganache.
Try adding a tiny pinch of matcha powder to the batter for a unique twist.
Pipe the cookies evenly for consistent baking and a professional look.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best flavor and texture. You can also freeze the cookies for up to a month; thaw them in the refrigerator before enjoying.

How to Serve

A stack of three square pieces of golden-brown dessert with three visible layers, each with a smooth, slightly shiny top crust and a creamy, light yellow middle layer that oozes slightly between the layers. The top piece is dusted with fine white powdered sugar. The stack sits on a round white plate with a white marbled textured surface below, showing a soft, warm look with a close-up view. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate for the ganache?

Yes, you can substitute white chocolate with milk or dark chocolate, but it will change the flavor profile. Adjust the sweetness accordingly.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened, not melted, and chill the dough if needed before piping. Piping small, oval shapes with some space helps maintain their shape during baking.