Galletas de mantequilla de flores y especias
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Flor de especias
La galardonada especia Fleur está inspirada en el aroma de la primavera, cuando la tierra se derrite y una fragancia picante, llena de plantas y flores llena el aire. La pimienta rosa aporta un sabor floral brillante equilibrado por la calidad cítrica del hibisco de Zimbabwe y el embriagador aroma de la rosa. Delicioso para untar con salmón, cordero o pato, y bonito espolvoreado sobre queso de cabra. También es delicioso con ensaladas de arroz y cereales, fresas, yogur y helado.
Cada una de nuestras Signature Blends es una creación original de nuestra fundadora Claire Cheney inspirada en las personas, los lugares y las estaciones que encontró en sus viajes. Desde chefs profesionales hasta cocineros caseros novatos, estas mezclas aromáticas y únicas seguramente inspirarán una creatividad deliciosa.
Contiene: Hibisco, pimienta rosa, anís, hinojo, pétalos de rosa, cilantro, menta verde, cardamomo, lavanda, ylang ylang.
- Notas de cata: Floral, cítrico, dulce, rosado, embriagador.
- Combina bien con: Quesos, frutas, postres.
- Pruebe: Tarta de queso Fleur sin hornear , Ensalada de naranja e hinojo con Fleur Spice , Fleur Pink Lemon Rickey
- Más información: Premios ganados por Fleur Spice: 2018 Yankee Magazine Editor's Choice Food Awards , 2020 Artisan Flave Award - 1er lugar
Conviértalo en un regalo: los juegos de regalo con Fleur incluyen un juego de regalo de 3 latas , un juego de chef de 8 latas , Baker's Joy y Claire's Spice Pantry.
Hi Kathleen,
Susan from the Curio Kitchen, here. Thanks for taking time to pipe up and for sharing your question — I know that others share the same concern.
You can purchase pasteurized egg whites. Or, simply eliminate them from the glaze. The glaze should still work just fine, but may take longer to dry. That’s really all they’re included for, helping to dry the glaze more quickly.
I hope you enjoy the cookies. We love ’em!
I am very concerned about using raw eggs in a glaze due to salmonella bacteria.
Please advise.
Hi again, Kate.
I reworked the glaze part of the recipe and think you’ll find it more reliable. I’ve updated the recipe itself, but here’s the updated glaze instructions, so they’re readily available to you. ;o)
Sweetheart Glaze:
3 tablespoons lemon juice
2 teaspoons Fleur Spice
1 egg, whites only
2 cups powdered sugar
Pinch sea salt
Mix the Fleur Spice with the lemon juice. Set aside to infuse for 20 minutes.
Vigorously whisk the egg whites until you have a thick foam, stopping just before soft peaks would form. Set aside.
Put the powdered sugar and salt into another bowl. Strain the Fleur-infused lemon juice into the powdered sugar (discard the spice solids).
Whisk until fairly smooth, then add 2 tablespoons of the beaten egg whites and whisk until the glaze is thick and smooth. The glaze should fall in ribbons from the whisk; add a few drops of water if it seems too thick.
Good luck and thanks again for writing!
Hi, Kate. Susan from the Curio kitchen, here. First, I’m sorry that the glaze recipe didn’t work for you. We aim to publish recipes that WORK! Your feedback is so valuable and truly appreciated. I don’t have an off-the cuff answer, but promise to re-test the glaze this weekend and will post another comment with recommendations (and edit the recipe accordingly). Thanks so much!
The glaze was not opaque like in the picture and it wouldn’t harden. I think there is a mistake in the powdered sugar to liquid ratio. I had to add a lot sugar more to make it work.
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