Hello August! And hello to fresh new looks and recipes. You may have recently noticed some changes to the look of the site, most notably, I finally got a header up to welcome you to Love & Flour. While I was perusing images to use for the header, the baker in the one I chose reminded me of a grown up Power Puff Girl. When I said as much, it was suggested I write a post about the Power Puffs. “I will!” I exclaimed, as this recipe for Raspberry Powder Puffs immediately came to mind.
I cut the recipe I used from the pages of a Real Simple magazine years ago, but I had never made the cookies, despite a rather consistent desire to do so. The clipping sat patiently waiting in my recipe box, getting only the occasional glance and wistful thought, until the blog saved it from recipe purgatory.
I realize my powder puffs look a bit messy. I expected the filling to be a bit more, well, puffy. I even hesitated to post the pictures and the recipe, but the cookies just tasted so good…The raspberry jam and the sour cream combined to form a delicious mix of sweet and sour, and the cookie had just the right amount of soft crunch, if you can imagine such a thing.
Nine tenths of the issue with my cookie was an uncontrollable urge to spread the filling nearly to the edge instead of leaving a nice border of space. The bottom cookie needs the border to allow the filling to squish to the edge rather than over the edge when the top cookie is put in place.
August carries with it high expectations for raspberries. Though yesterday we said goodbye to July, the 31st started things off with National Raspberry Cake Day. Today is National Raspberry Cream Pie Day, though you will have to make do with Raspberry Powder Puffs here. Next Sunday is Raspberry and Cream Day, and a week from Thursday is Raspberry Bombe Day. That is a lot of raspberry to enjoy!
- 4 egg whites
- 1 cup sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup sour cream
- ⅓ cup raspberry preserves
- optional: confectioners’ sugar
- Use an electric mixer fitted with the whisk attachment to beat the egg whites on high until stiff peaks form, approximately two minutes.
- Slowly add the granulated sugar and continue to beat until the mixture obtains a sheen, approximately one minute.
- Add the lemon zest and vanilla and mix until incorporated.
- Whisk together the flour and the baking powder in a medium bowl.
- Very gently fold the flour mixture into the egg mixture.
- Spoon the batter into a pastry bag or a plastic zip-top bag with corner cut off to allow for piping. Pipe the batter onto a parchment-lined baking sheet. The batter should yield two dozen 1½ inch rounds.
- Bake at 350 degrees approximately 10-12 minutes, or until the cookies are slightly puffed and golden.
- Transfer to a wire rack to cool.
- While the cookies cool, again use the electric mixer fitted with the whisk attachment to whip the sour cream and raspberry preserves.
- Spread the raspberry mixture onto the bottom of 12 of the cookies. Top with the remaining cookies to form sandwiches.
- If desired, sprinkle with confectioners’ sugar before serving.