BOKKENPOOTJES (GOAT'S FEET)
In the Land of Sweets, kids prance past sugarplum bushes in almond tree fields. Egg whites whip into meringue cookies and white chocolate streams through Lady Finger gardens. Plates of creamy, crackly Bokkenpootjes (Goat’s Feet) magically appear, dark chocolate dripping from their tips. They sandwich soft, white chocolate between almond meringue shells for the most satisfying of all childhood cookies. Tell me your childhood memories about these Goat's Feet below.
I first discovered Muriel's Baking Passion on Instagram. I admire her website for it's diverse and accurate content. This recipe is hers. Check out the original post, and while you're there look through her archive of recipes. It's a great site.
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- Makes 16 sandwich cookies
- 3-4 (3.5 ounces/100 grams) egg white room temperature
- 1 cup (6.5 ounces/185 grams) white granulated sugar
- 3 tablespoons (.7 ounces/20 grams) bleached all purpose flour
- ½ cup + 1 tablespoon (2.3 ounces/65 grams) almond flour
- 1 cup (4.4 ounces/125 grams) sliced blanched almonds untoasted
- ¾ cup/2 tablespoons (5.3 ounces/150 grams) white chocolate
- ⅓ cup (75 ml) heavy cream
- ½ teaspoon vanilla extract
- ¾ cup + 2 tablespoons (5.3 ounces/150 grams) dark chocolate
WHITE CHOCOLATE GANACHE FILLING
DARK CHOCOLATE DIP
INSTRUCTIONS FOR GANACHE FILLING
- Set a ¼ inch tip into a small pastry bag.
- Set it in a tall glass and set aside.
- Combine the heavy cream and vanilla extract in a saucepan over medium heat.
- Weigh the white chocolate and chop into smallish pieces.
- When the cream is steamy and starting to swell from the heat, remove it from the heat and stir in the white chocolate.
- NOTE: Careful not to let the cream come to a full simmer. This will overheat the white chocolate and cause it to separate. It will then be unusable and you’ll have to start over. Big drag.
- Stir the white chocolate until the mixture is smooth and creamy.
- Set it on the counter top to cool, stirring occasionally. It should firm up at room temperature. If not, set in the fridge for 10 minute intervals. Stir very well after each stint in the fridge. This will distribute the coolness on the sides of the bowl.
- You’re looking for a consistency that is still flexible, but won’t run through the tip of the pastry bag. If it’s too stiff, your pastry bag could burst and your hands will be tired. Big drag.
MISE EN PLACE THE BOKKENPOOTJES COOKIE DOUGH
- Read The Finer Cookie post on How to Separate Eggs.
- Separate the room temperature eggs and store the egg yolks for another use.
- NOTE: If the egg whites are cooler than your finger, set the microwave to very lower power and warm them up about 30 seconds at a time. Stir to distribute the heat and check again. When they are slightly warmer than your finger (body temp), the egg whites will be ready to whip. At this temperature, they’ll give you a nice foam.
- Set the egg whites in the bowl of a stand mixer.
- Divide the sugar into two bowls: 110 grams in one and 75 grams in another.
- Combine the almond flour in the bowl with 75 grams of sugar.
- Weigh or measure the flour and set aside.
- Fetch your large pastry bag and fit it with a ½ inch tip.
- Stand the bag in a tall glass and set it aside.
- Pull out a large spatula and set aside too.
- Line two or three trays with parchment paper or non-stick liners.
- Measure the sliced almonds into a mortar.
- With the pestle,break the sliced almonds into pieces. Don’t pulverize them. Instead let them be various sizes and shapes. This will give the baked cookie a crunchy texture.
FINISHING THE BOKKENPOOTJES
- Preheat the oven 325ºF on the standard setting. This will give you the best rise.
- See The Finer Cookies post on How to Whip Egg Whites.
- Whip the egg whites to soft peaks.
- Gradually add 100 grams of sugar.
- Beat until egg whites are firm and shiny.
- Fold in the almonds and sugar, being careful not to deflate the meringue.
- Lastly, fold in the flour.
- Spoon the batter into your large pastry bag.
- Twist the bag closed and begin piping 4 inch strips with even pressure.
- Keep in mind the cookies will puff in the oven. This is good.
- At this stage, pipe the batter as consistently as possible. It will make sandwiching the bokkenpootjes much easier.
- Cover the batter with the crushed sliced almonds. Be generous. Lay them thickly.
BAKE THE BOOKENPOOTJES
- Bake immediately at 325ºF for 15-20 minutes.
- Remove when the cookies are lightly browned. Over baking them will make the dry and powdery.
- If they are baked properly, they’ll remove easily to the rack.
- They cool quickly.
ASSEMBLING THE BOKKENPOOTJES
- When the meringue cookies are cool, pair them up and turn over one of the halves.
- Spoon the white chocolate ganache into your small, pre-prepared piping bag.
- Pipe the ganache around the outside edge and fill in as desired. Personally, I don’t feel that you need too much ganache, but some people like a lot. Follow your tastes.
- Sandwich the bokkenpootjes gently. Careful not to crush the meringue cookies as they’re fragile.
- Set them aside and melt the dipping chocolate.
MAKING THE DIPPING CHOCOLATE
- Measure the dark chocolate into a small bowl or saucepan.
- If you’re melting the chocolate over a bain maire, bring a little water to a simmer.
- Set the bowl of chocolate over the steam without letting the bowl touch the water, and stir constantly until it’s melted.
- Alternately, if you have a setting on your stovetop that’s ultra low, set the chocolate in the sauce pan and warm gently until the chocolate begins to melt.
- Remove the saucepan from the heat and stir constantly until all the chocolate is melted and shiny.
- Transfer the chocolate to a small deep bowl.
FINISHING THE BOKKENPOOTJES
- Dip each of the ends of the cookies into the chocolate and set on a rack or a sheet of parchment to cool.
- Enjoy them. They’re wonderful.