François Payard's Flourless Chocolate Walnut Cookies | Genius Recipes
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- Опубликовано: 4 окт 2024
- Why makes these cookies so irresistible? Is it their glossy, maple-brown bumpy tops? Or their thin, crackly shells, caving into fudge-brownie middles with toasted walnut studs? Maybe it's their head-scratching ingredient list: no flour, butter or oil. Either way, we can't get enough! GET THE RECIPE ►► f52.co/2P5V79t
INGREDIENTS
2 3/4 cups (275g) walnut halves
3 cups (350g) confectioners' sugar
1/2 cup plus 3 tablespoons (70g) Dutch-processed cocoa powder
1/4 teaspoon kosher salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
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Хобби
Thank you for playing quiet relaxing music/not loud obnoxious like some video’s.
This is one of the most relaxing food videos ive seen outside of intentional asmr stuff.
Agreed and appreciated
While baking Christmas morning for my wife I decided to make these "KETO" for myself. I substituted the confectionary sugar for erythritol stevia mix. I had to press them down a bit and added an extra egg white (batter was too thick). Baked for 22 minutes. They are incredible! Thank you and Happy holidays from Nova Scotia.
Thank you! I'm keto and was wondering if Swerve would still make the cookies okay.
Good to know! I'm keto and was wondering while watching if I could substitute! Thanks!
Did you use the powdered Swerve sweetener? And 3 cups? Thank you!
You're welcome Robin. I used SoNourished brand sweetener and used 3 cups. I get the granular from Amazon and use a designated coffee grinder to powder it.
I was going to ask if you could use the no sugar type of powdered mix but I see the comments on that below. They look so good! Thank you for sharing!
These look like a mysterious and amazing cookie I had years ago at a bakery. I can't wait to try making them!!
Edit: I made them and WOW!!! They are amazing.
This is a happy invention of the baking world. I made my first brownie and thought to myself wouldn't it be divine if the cracky top be preserved in other applications. ❤
I've made this cookie for several years and it's always a big hit. I chop up the walnuts pretty well and hand mix. The recipe I have is smaller, calling for 3 egg whites, not 4. Sometimes 3 egg whites is fine, sometimes I need a bit more to get the right consistency. Like you said, weather, etc. can affect it.
Made these this week and they are DELICIOUS. Refrigerated dough for several hours and made them a bit smaller than directed. (got 18 cookies instead of 12). Mine did not flatten as much as those in the video - probably because the dough was very cold. They were perfect - crispy and chewy. (wish there were a choc chip cookie just like it)
Instead of walnuts, put the chocolate chips or half and half.
@@jasminericcardi No, I love the texture of these and wish there was a 'not chocolate' version. (though I love the choc too)
Try replacing the cocoa powder with flour. When you make a chocolate version of something you take away some flour and add cocoa powder so I am assuming that they are interchangeable. Hope this helps x
@@thorn6194 That would seem to be logical...and may work...but this recipe uses Dutch Choc. Dutch choc is a bit different than regular cocoa powder. It (according to googling) adds the chewiness to brownies that regular cocoa and/or white flour may not.
After making flourless brownies out of black beans, this recipe is also in my recipe box. I love walnuts!
I made these yesterday and I think they are incredible. My husband said it was by far his new favourite cookie. Thanks for this brilliant recipe!!!!
Kristen, I love all your videos. You have a great camera presence and a wonderfully calm and pleasant way of presenting everything. I hope you’ll have your own show someday... you deserve it. And, I want to try these mouth watering cookies as soon as my kids come home! Thanks for a wonderful recipe.
Made these with pecans and chocolate chips came out great. I hand mixed it and it still worked well
Wow the perfect recipe to make keto with a sugar swap! I'm excited to try it. Thanks!!
I was going to ask if there's any reason why we couldn't swap out the sugar for xylitol or erythritol. If you make a low-carb version, would you please post another reply to let us know how it worked?
Just powder the erythritol, add some stevia glycerite and it’ll be great.
Tx tx U for these cookies, I am allergic to dairy and have trouble finding food that I like a eat. These were amazing. I added some instant coffee and cloves super amazing.
I can't wait to make this with my mom when I go home for the holidays!
Gotta love a sweet than can be part of a Venn Diagram. Touché!
I left out the walnuts (I had a plan for making mint creme sandwich cookies using them instead). I found that I needed to add an extra egg white to get the batter to come together. Not sure if that was because of the lack of nuts (maybe some of the oil in them?) or if it would have happened anyway. Also, my KitchenAid stand mixer had a problem getting the batter at the very bottom. I wound up mixing the last bit by hand. I think maybe making a double batch would be a good idea.
Made these this morning. Super easy and so delicious.
Definitely want to try this! Love how you explain things:)
These are Passover cookies. My family has been making these for decades.
I wonder how long they would stay soft for if you don't eat them in 2 days?
I made them! So good!!! I mixed them by hand , not too much they still turned out good!
I wonder how long they would stay soft for if you don't eat them in 2 days?
Well. I just made them...sooo delicious. This recipe is going to go into my favorites! I was worried about our high altitude, but they still puffed up!
This video is just such a vibe, it pretty much explains my whole mood 24/7
I'm definitely going to make these!! Sounds like a great recipe!
I bet these would be tasty with some vanilla/white chocolate chips thrown in. I love the flavor contrast.
Report: they were great. I actually put vanilla AND dark chocolate chips in them. Was quite good.
Brilliant! Can't wait to make them!
My favorite cookie from our Swiss born baker. I am so delighted to know I can make them and don't need to visit the bakery to get my favorite cookie. They turned out perfectly. Next time I may add more walnuts. Can you add too many? Just kidding really. Thank you for this easy and delicious recipe.
I am so excited to test these cookies! 🤤
Made a batch and it was sooo gooood! Recipe is legit! Thank you!
Thankyou for Inc grams for those of us outside the US !
Or for those of us in the US who like to use a scale!
I was too lazy to toast the walnuts and rotate the baking sheets from front to back/top to bottom rack. They still turned out amazing!
This one of my favorite cookies. Can't wait to try this recipe.
Wonderul!!! Recipe looks easy and most of all DELICIOUS !!! But, HOW MANY COOKIES DOES RECIPE MAKE? Thank you 😊
Perfect for my cookie swap!
Omg!!!!✔️ Love this channel...
Just finished baking these and a bit frustrated. I cooked mine 4 at a time - find this a good habit with a new cookie recipe, allowing for modifications if necessary with successive batches. First batch, dough was super runny, and followed the 1/4 cup measure for size - cookie was way too big imo but it did cook up and crackle nicely. Although the recipe did not call to grease/spray the parchment, I did and still they were a pain to get off. Next batch I made smaller & much happier with the size - also, for that batch I put the mixture in the fridge before scooping them out to bake. This helped with them being less runny. Last batch I added some almond flour and voila, perfect. They looked more uniform, were not so flat and came off the parchment with no troubles. The only discrepancy I found between this video and the linked recipe is the oven temperature. YT video says to cook at 350, & linked recipe advises to turn temp down to 325 as soon as you put them in. First 2 batches I turned down to 325 and last batch kept it at 350. All in all a nice GF cookie, albeit extremely sweet.
Love your channel.
Just made this recipe and the taste is amazing! The look needs a little help. I reduced the sugar to 325g and was just the right amount, for me.
I wonder how long they would stay soft for if you don't eat them in 2 days
Can this be done with other nuts? Id like to try a combination of almonds and walnuts.
nikolas macalma of course, I’m pretty sure that the only purpose of walnuts in these are texture and flavour so it should be good to experiment
The downside to almonds is that they can be a bit more hard than walnuts. Make sure you don't make the chunks too big, or use slivered ones. You could also try pecans, as they are a softer nut.
Can chips be added?? White chocolate?
tyty
Do you have to let the dough rest before baking?
I will definitely give it a go. But I wonder if I can make a healthier version by using raw honey instead of powedered sugar?
Always tricky to adjust since it changes the moisture of the cookie as well as the actual molecular structure. If you succeed though please do let us know.
@@ccrisc100 I totally understand what you mean, raw honey can change the texture of the cookies, i'll try a small amount and tell you about the outcome.
mariam kamal I would try a dry granular unrefined sweetener like evaporated cane juice or coconut sugar. You can put it in the blender to make it fine like powdered sugar.
I guarantee you the flavor will be more mellow and rounded than if sweetened with white sugar. ☮️
@@savvybytes3748 Thanks for your great suggestion.
Maybe some honey but the bulk with coconut palm sugar ground a bit finer?
You can also use carob powder. It’s all natural and has no caffeine like cocoa. It tastes just like chocolate. I would try this with another type of nuts. I just don’t care for walnuts.
no..carob tastes NOTHING like chocolate..I fell for that once..a nasty vegan tricked me
I so agree with you. The only thing carob and chocolate have in common is the color.
I only suggested the Carob powder because a lot of kids get hyper when they eat chocolate as my kids did. So I would make them cookies with carob and they couldn’t tell the difference. I am sorry for the one that got tricked by a nasty vegan. I am definitely not a vegan, I love meat and veggies. It was just a suggestion not intended to offend anyone. For that I apologize. God Bless you and I hope you all have a very Merry Christmas 🎄.
I would not recommend swapping carob here, there are some recipes designed around carob that can be good but I fear this would suffer. They make a decaffeinated cocoa powder called Wondercocoa that could be used here. I never thought about the caffeine it looks like about 14mg per cookie as the recipe is written.
@@doomo your response has made me laugh so hard!!!!
Can Hershey’s cocoa powder be used instead of Dutch cocoa powder?
I wonder how long they would stay soft for if you don't eat them in 2 days
could you make these with Aquafaba instead of egg whites?
Good question
Could you make these with whole eggs?
Mine came out really hard and didnt flatten not sure maybe i over mixed however i did add way less confectioners sugar
I tried the recipe today and followed instructions precisely. They are cooling now as I write this. My batter came out a little runny. What did I do wrong? I used the scale to measure out ingredients because I did not want to take a chance with the scoop. Could the size of an egg make a difference?I don’t know how they taste yet since they are cooling. I love your video and I bought your book.
I wonder if I can replace the white sugar for maple syrup 🧐
does it still taste good without the walnuts
What happens if you use two whole eggs instead of 4 egg whites?
These look amazing! Any suggestions about adapting the recipe to higher altitude baking? I moved a year ago to a location that is about 5200 feet above sea level. Almost everything I bake here has failed. :-( Any help would be appreciated. Thanks.
Do you have the ingredient list, recipe?
Can the walnuts be crushed into powder?
Good question! I'll bet that would make the texture different but still delicious.
Does it keep well for gift giving?
Hmmm I wonder if defrosted egg whites will work in this recipe. I have a lot of those. I also have a lot black walnuts, so this would be a good recipe for all that.
If you haven't tried yet. Yes. I have made them with defrosted egg whites and they turned out just as good
Can i put less sugar? Or substitute with something else?
Could these be made sugar free? The powdered sugar creates volume not sure how to replace that....
Mm, yeah. Ingredient changes end up altering the texture of baked goods quite drastically. If you were looking for more volume, maybe a little bit more baking powder, but not too much or it'll become cakey. Though without any butter in this recipe, I'd imagine it may come out with a lot of bitter notes if you entirely exclude sugar. Perhaps go with less sugar, rather than none.
Its hard to remove or replace sugar from baking desserts because it plays such an integral part of cutting air into butter in most dishes. Not precisely so for powdered sugar and egg whites probably, some other sort of baking magic probably happens there.
You could try a fruit puree addition, but it would require additional time to rest due to the extra water content (changes from fruit to fruit). It's important that you don't increase the cook time even if it looks underdone- it will set as it cools off. If you cook it too long, it will start to really harden up (similar to brittle, if butter and sugar are in your recipe).
It's also not well suited to cookies as opposed to brownies, since the batter may run if it's a loose puree (apple, plum, etc). Banana holds its form quite well in baked goods though.
Some veggies work too, and their flavor is easier to hide or work with. Carrots have a lot of natural sugar.
I only bake as a passing hobby, so don't take my first-hand experiences as the only way, but hopefully I've helped to give you an idea or two.
Baking is definitely science, so don't get bummed out if one or two batches when attempting to alter the recipe come out as something unintended. That's how all recipes get fine-tuned, or even created!
Pls don't try what I said. Just cutting some of the sugar should be fine.
I made these and mine were too running any suggestions on what I did wrong ? Thanks
does the recipe yield 1 dozen?
Can you freeze the dough and bake from frozen for these?
Bake at 325°F
Can you use almond flour instead of walnuts?
Can you use oil in stead of eggs
Made these tonight . OHh my lawd !! D- LISH !
What are the proportionate measurements of the ingredients ?
The ingredients were unclear. What were the initial powdery stuffs mixed in the bowl? Flour?
If I use liquid egg whites from a carton how much should I use?
i believe single egg whites often weigh 40g each!
1 large egg white is 30g, a little bit more than 1 ounce.
So you're not showing us the how. how much Etc even though there's a list of ingredients below. And can you use almond powder in place of the crushed walnuts?
But isn’t that a lot of sugar kind of makes up for the absence of fat.
You're better off with the fat than the extra sugar.
Fat is an essential nutrient, sugar (actually all carbs) is not.
No its not a lot of sugar because it's powdered sugar.
Well, by weight it IS kind of a lot of sugar. By weight, the recipe comes out to: 40% sugar, 31% walnut, 18% egg white, 8% cocoa, 1% vanilla,
How about adding some coffee into the recipe?
Does anyone know how to make the cookies vegan? Flaxseeds? Aquafaba?
Emuna Bee
I need to know as well
I usually hydrate chia or flex seeds to replace the eggs for baking recipes , but I don’t know the ratio for this one because this recipe is very different
I had been wondering about aquafaba, reduced by at least 50%, but more likely to a hybrid, as a replacement for the egg white, but I would still be concerned about creating one very large cookie. A small amount of chia egg might be necessary.
2 3/4 cups of walnut halves? And then you grind after that ?
No. No grinding needed just coarsely chop. The long time in the mixer further breaks down the nuts.
I’m Keto and I’m wondering if this would work with powdered erythritol....any idea? ❤️🇺🇸🧚🏻♀️
Festus’s Mom my experience with Swerve is that it does not caramelize like sugar so the cookie will be soft and will not have the crisp crackly top.
Can you use another kind of nut???
Probably.. you could try pecans but I'm not sure how it would taste.
@@roseedits28 I think the taste would be amazing. I hope the fat content or some other factor won't mess things up. I am allergic to walnuts. We'll see!
@@my2jedi aww! Im not a personal fan of walnuts so im sure other nuts would work? ;)
Do I have to use a "scooper' or can I use a spooner?
Any way to reduce the sugar? That’s a loooot of sugar
Where is this recipe?
Did it turn out super sticky for anyone else?
I had to add an extra egg white. Even then, the batter was VERY sticky. Once I cooked them they turned out great.
Mam can you suggest eggless version. Many of us are vegan these days.
The variable with this recipe is the amount of egg white depending on the size of the egg. I tried them. Look at the ratio of sugar to chocolate. I don't think that is the trend these days. It reminds me of my mother's church cookbook.
I'd like to try this recipe how can I print it.?
There's a link to their Website and the recipe in the video description box.
What is Dutch processed cocoa powder?
hello! from what i know it is a cocoa powder that has a milder flavour and a darker colour. :)
I made these and they are so sweet I tossed them...
Where is the recipe?
It’s under the arrow to the right underneath the video.
I wonder if this can be made vegan?
Maybe with aquafaba?
Absolutely! Just tried it with aquafaba and they're incredible. The trick is to reduce one can of aquafaba from canned chickpeas to half the volume by boiling it for 10-15 mins. Happy baking!
phew
I wonder if anyone had any luck veganizing this.
BUT, the recipe has a TON of sugar! So better to have used other ingredients in the end...
Substitute erythritol for sugar, powder it in a coffee mill first. Add some stevia glycerite or liquid monk fruit, to round out the sweetness flavor profile and because erythritol is a bit less sweet than sugar.
Its POwDERED sugar....not regular sugar.
It's a cookie...
What about skipping the nuts? Is that going to screw this up? Got some allergies going on over here.
Yep. That will screw this up. You might be able to swap another but for the walnuts. But the nut flour is an integral part of the recipe. If you substitute regular flour for the walnuts you'll get something different.
3 cups of sugar ? That's too much.
That means 1/4 c of sugar in each cookie. 😲 Maybe make them smaller so you can keep your sugar more controlled.
@@nanday100 So it only makes 12 cookies?
@@kristiemao4275 I think so... That's what the website says.
Made for holidays. Awful tasting. Looked pretty but taste is terrible.
Too much talking!!
I think they might taste a bit too oily for some people... when you put the walnuts in that stand mixer they are gonna release their oil....this cookie might be a bit much for some people.
Oil from... the walnuts? That's the only possible thing in the ingredients that you could be talking about. Even then, I just don't see it. They'll be no more oily than just eating the walnuts raw, which isn't oily at all.
@@mahna_mahna Yep. I am talking about the oil from the walnuts. And raw walmuts are not oily? Oo...I eat raw walnuts and can't eat more than 3..they are slightly bitter and oily.
Again, though, this is a recipe without any other oil. Normally, recipes for cookies have a LOT more oil than this. Any oil released by the walnuts will disappear into the cookie. It will be about 100x less oily than a walnut brownie. It just doesn't make sense.
Of course it'd be too easy to give out measurements smh
3 cups of #sugar WOW !!!!
That sounds like excessive sugar to me, the #chocolate and walnut should have a strong flavor profile enough NOT to need to be masked with the sweetness of sugar....
Sugar Free Cranberry Walnut Cake
ruclips.net/video/4Zfnk8j8PC0/видео.html
Get rid of the sugar and substitute noncalorie sweetener and this would be keto.
I was going to try this recipe with allulose in place of sugar. But I'm afraid it might not turn out the same and allulose is expensive 😕
I don’t see the recipe!
It's in the description box.
Where is the description box? Guess I don’t have one on my phone! Oh well!
I don't like chewy middles. Of any sort.
Nice video, but two things: spray your 1/4 c. with non-stick spray so the batter falls out and you don't have to dig your fingers in to release. Also, please close your cookbook before breaking a cookie above it... crumbs!