Shiroi Koibito Japanese Cookie Sandwiches with White Chocolate Ganache Recipe
Delicious Shiroi Koibito Japanese Snack features delicate, buttery oval cookies sandwiched with a creamy white chocolate ganache, offering a perfect balance of sweetness and texture. This easy-to-make treat captures the essence of classic Japanese confectionery with a rich, melt-in-the-mouth experience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies (12 sandwiches) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
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
- Cream the butter and sugar: Using an electric mixer on medium speed, cream the softened unsalted butter and sifted powdered sugar together for about 3-5 minutes until the mixture becomes light and fluffy.
- Add egg white and vanilla: Mix in the room-temperature egg white until fully combined, about 1-2 minutes. If using, add the vanilla extract and mix briefly to incorporate.
- Combine dry ingredients: In a separate bowl, whisk together sifted all-purpose flour, cornstarch, and a pinch of salt. Gradually add this dry mixture to the wet batter on low speed and mix until just combined.
- Pipe the cookies: Transfer the cookie batter into a piping bag fitted with a small round tip. Line two baking sheets with parchment paper and pipe small oval shapes of batter onto them, leaving space between each cookie.
- Bake the cookies: Preheat the oven to 325°F (160°C). Bake the cookies for 8-12 minutes until the edges turn lightly golden. After baking, cool the cookies on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the ganache: Place the finely chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 2-3 minutes. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth and then add the unsalted butter, stirring until fully incorporated. Let the ganache sit at room temperature for 10-15 minutes to thicken slightly.
- Assemble the cookies: Match cookies of similar size and shape in pairs. Spread a layer of ganache on the flat side of one cookie and press the other cookie on top to make a sandwich.
- Chill (optional) and serve: Optionally, chill the assembled cookies in the refrigerator for about 30 minutes for a firmer texture. Serve at room temperature or chilled.
Notes
- Ensure the butter and egg white are at room temperature for better mixing.
- Sifting the dry ingredients helps achieve a tender cookie texture.
- Use high-quality white chocolate for a rich and smooth ganache.
- To create uniform cookies, use a piping bag and try to keep sizes consistent for better-looking sandwiches.
- Cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Allow ganache to thicken properly before assembling to avoid messy sandwiches.
Keywords: Shiroi Koibito, Japanese snack, white chocolate cookies, sandwich cookies, baked cookie snacks, buttery cookies, ganache filling
