Hands up if you’re ready for the weekend!
In my top 10 list of tastiest cookies, you will find these Goat’s Feet cookies right at the very top. With its thick and silky smooth Swiss meringue buttercream, flavored with vanilla and a pinch of salt, this makes the perfect cookie for afternoon tea, or anytime really.
These Goat’s Feet cookies originate from the Netherlands (Dutch Bokkenpootjes). Legend has it that these cookies symbolize the devil’s legs; So eating a buck’s feet would protect the commemorate deceased from the evil in the afterlife.
So, I thought I’d throw a lil blog post together to share and hopefully give you some inspiration for the weekend! Happy baking!
Home-Made Goat’s Feet Cookies
- Kitchenaid or stand mixer
- A Spatula
- A Whisk
- A sieve
- Piping bag + round nozzle
- baking tray lined with baking paper
- A pot or saucepan + heat-proof bowl for bain-marie / double boiler
- 200 g eggwhites
- 225 g caster sugar
- a pinch of salt
- 175 g almond flour
- 175 g powdered sugar
- 40 g flour sieved
- 3 Tablespoons shaved almonds
Swiss meringue buttercream
- 3 large eggwhites
- 225 g caster sugar
- 200 g unsalted butter slightly cooler than room temperature
- 1 or 2 teaspoon vanilla, lemon, coconut, orange, maple Whichever you desire
- pinch of salt
- 500 g melted milk chocolate
- Preheat your oven to 180 degrees Celcius.
- Line 2 baking trays with baking paper
- Put a round nozzle (I used size 10-12) in your piping bag and set aside.Push the nozzle into the bag and trim the piping bag so that about half of the tip sticks out. Be careful not to cut so much that the tip slips through!
- Start with whisking the egg whites and gradually add the sugar and salt until stiff peaks form. Stiff peaks do not droop down.
- Get your spatula and scrape around the bowl. Gently fold the almond flour and powdered sugar into the egg whites. (you don't want to knock all the air out that we just created).
- Add the sifted flour & fold the mixture until everything is incorporated.
- Spoon the batter into your piping bag with a plain nozzle.Do not fill more than halfway. Unfold the top of the bag, then close it up neatly.
- Pipe equal strips (around 6 cm) of batter on the baking sheets, and sprinkle with shaved almonds.
- Bake in the preheated oven for 15 minutes (if they're not ready, add 5 mins more). Slide the baking paper off the plate when the biscuit comes out of the oven. This will prevent it from continuing to cook.
Swiss meringue buttercream
- Wipe down all of your tools with lemon juice or white vinegar!
- Put around 2 – 3 cm (1 inch) of water in a saucepan and bring to a boil.
- Put the egg whites in a heat-proof bowl, along with the sugar. Gently stir to combine before putting it on a bain-marie.
- Once the water is boiling, drop it down to a simmer and put your bowl on top.
- Now you want to keep stirring, we don't want to whisk it or whip it up.The key is to keep it moving.
- We want the sugar to be completely dissolved.You can easily test this! Put your finger in the mixture and rub the eggwhites in between your thumb and finger. When the mixture is nice & smooth, and you don't feel the sugar, you can take the bowl from the heat.
- Put the mixture into the bowl of your food mixer (with balloon whisk) and turn it to a high speed. Leave it whipping until it is completely cool to the touch! Otherwise your butter will melt and no one wants that now, ey?(You can use the whisk-attachments on your hand mixer, but it will take longer)
- On a medium speed add your butter, one little nugget at a time. (If we add the butter all at once, it will collapse all the lovely air we just created.)The funny thing with swiss meringue is when you add your butter, it can sometimes look a bit soupy and soft, and often, people think they made it wrong. Just keep whipping it & you'll see that pretty quickly it will come together & it will be nice, thick and fluffy! Do not give up!
- After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla (any flavor) for about 30 seconds.
- Have your piping bag with a smaller nozzle at the ready and fill it with your buttercream.
- Turn half of your meringue cookies upside down and pipe your buttercream on one biscuit, put another on top! Continue doing this until all cookies are filled.
- Place your cookies in the fridge while you're melting the chocolate so that they can firm up.
- Melt the chocolate to about 45 ° C and then let it cool to 30 à 31 °C. Then dip both ends of the cookies in the melted chocolate and let it set.
Troubleshooting Goat’s Feet Cookies
Egg whites: Egg whites and sugar form the meringue. For the best success, I recommend using fresh eggs. Eggs separate much easier when they’re cold!
Unsalted Butter: Butter turns meringue into meringue buttercream. I always use unsalted butter(unless stated otherwise) because salted butter has an overpowering taste. If the butter is too warm, your frosting will turn soupy and thin. Using butter that is slightly cooler than proper room temperature butter is the way to go. (set butter out for just 30-40 minutes before you need to use it.)
Sugar: Use granulated sugar instead of powdered sugar.
Vanilla: Adds aaaaaall the flavor!
Salt: I strongly recommend it for another flavor boost
Questions & Answers
- Does Swiss Meringue Buttercream dry out? No, it does not crust or dry out like an American buttercream.
- Is it stable? Yes, Swiss meringue buttercream is stable at room temperature. On a humid day, keep your frosting in the fridge as close to serving as you can.
- Can I freeze Swiss Meringue Buttercream? Yes, store in the fridge for up to 5 days or freeze up to 3 months. If doing the latter, store in an airtight container, then thaw it at room temperature. Once completely at room temperature, place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again.
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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.