Here’s a cookie that’s not really a cookie but a flat cake, iced with vanilla fondant on one side and chocolate on the other. There are mediocre black and whites all over the place. I’ll do my best to make a good one!
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Looking forward to these!
I hope not to disappoint, HBM!
- Joe
No worries here! Yours will be amazing! I’ve got a special order for a red velvet cake in a few weeks and guess which one I’m going to make??
Let me know what you think, Linda!
- Joe
Mmmmmmmmm! Good ones are great, and bad are just so disappointing. Amazingly, a friend and I were first introduced to these in Interlaken, Switzerland, where they were referred to as “Americanos”. Tried the find the recipe when we returned from “les vacances” but didn’t know what they were called this side of the Atlantic.
Very true, Jo. Mediocre black and whites are everywhere. I hope I can do better. We shall see!
- Joe
The key to eating a black and white cookie, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate.
Amen, Dave!
- Joe
Someone seems to be missing the definition of the word ‘vacation’. Is this post on black and whites Mrs. Pastry Approved?
Ehem…well, let’s just say that I think she understands my blogging addiction and accepts it.
- Joe
Are you familiar with Berger cookies? They are a Baltimore area specialty, with a rather plain cakey cookie frosted (on the cookie bottom) with a ridiculous amount of chocolate frosting. I’ll be interested to see if your Black and White recipe is similar.
So THAT’s what they’re called! I ate one in Maryland a few years back and was amazed at the thickness of the topping. The cake below is quite similar to that of black and whites I think, Alice. I’ll have to do some comparing as I get my formula together!
- Joe
Hah! My husband would just prefer the white part of the cookie! Looking forward to the post
Will it involve poured fondant? Can’t wait!
That leaves the other half for you, Jackie!
And yes I shall be using poured fondant for both sides. I’ve noticed there’s been a movement afoot in recent years to make black and whites with frosting, but that just doesn’t seem in the spirit of the things…at least to me.
Thanks for the note!
- Joe
Mmmm ….. we have Neenish Tarts that look exactly the same on top but the frosting covers a little tart filled with a kind of pastry creme .
http://janeykylescott.wordpress.com/2011/08/26/neenish-tarts-how-divine/
Amazing! Thanks Heather. I had no idea.
Cheers,
- Joe
I’m looking forward to this. My boss grew up in Manhattan and I want to try and make these for her.
I’ll do my best, Heather!
- Joe
Hope the cookie will have just the right hint of lemon and the slightest almost crunchy resistance before you break into the soft moist! I’m stuck out here in Los Angeles with proper New York Black & Whites on my mind.
I hope so too, Rainey!
Keep your fingers crossed. I’m discovering that these are a bit more challenging that I originally thought!
- Joe
The only time I made these the cookie part was pretty good, but the frosting was a nightmare. I had to individually wrap each cookie so I could bring them in to the office as the frosting just would not stay put. Guess the problem was frosting instead of fondant.