Korean Chinese Laskonky

Ingredients

In this Korean Chinese adaptation of Laskonky, the traditional Czech dessert is given a savory twist by incorporating Korean Chinese flavors. The meringue shells are flavored with soy sauce and sesame oil, while the filling combines sweet red bean paste with a touch of spicy gochujang. The garnish of toasted sesame seeds and chopped green onions adds an extra layer of flavor and texture. We alse have the original recipe for Laskonky, so you can check it out.

• 4 large egg whites 4 large egg whites
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 cup (120g) sweet red bean paste 1/2 cup (120g) sweet red bean paste
• 1 teaspoon gochujang (Korean chili paste) 1 teaspoon gochujang (Korean chili paste)
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• 2 tablespoons chopped green onions 2 tablespoons chopped green onions

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 27g, 20g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
3. 3.
   Gradually add the sugar while continuing to beat until stiff peaks form.
4. 4.
   Gently fold in the soy sauce and sesame oil until well incorporated.
5. 5.
   Transfer the meringue mixture into a piping bag fitted with a round tip.
6. 6.
   Pipe small meringue circles onto the prepared baking sheet, leaving space between each cookie.
7. 7.
   Bake for 1 hour or until the meringue shells are crisp and dry.
8. 8.
   Remove from the oven and let them cool completely.
9. 9.
   In a small bowl, mix the sweet red bean paste and gochujang until well combined.
10. 10.
    Spoon a dollop of the filling onto the flat side of one meringue shell and sandwich it with another shell.
11. 11.
    Repeat with the remaining shells and filling.
12. 12.
    Garnish the assembled cookies with toasted sesame seeds and chopped green onions.
13. 13.
    Serve and enjoy!

Treat your ingredients with care...

• Soy Sauce — Use a high-quality soy sauce for the best flavor. Adjust the amount according to your taste preference.
• Sweet Red Bean Paste — Look for pre-made sweet red bean paste at Asian grocery stores or make your own by cooking adzuki beans with sugar until soft and mashed.

Tips & Tricks

• Make sure the mixing bowl and beaters are clean and free from any grease to achieve the best meringue consistency.
• Allow the meringue shells to cool completely before filling to prevent them from becoming soggy.
• Experiment with different fillings such as black sesame paste or matcha-flavored cream for a unique twist.

Serving advice

Serve Korean Chinese Laskonky as a delightful dessert or snack. They can be enjoyed on their own or paired with a cup of green tea or Korean barley tea.

Presentation advice

Arrange the filled Korean Chinese Laskonky on a serving platter and sprinkle some additional toasted sesame seeds and chopped green onions on top for an appealing presentation.