Czech Coffin Cookies (Rakvičky)
Something special for those with a sweet tooth: a recipe for delicate Czech cookies richly topped with whipped cream. Let's bake Rakvičky, cookies in the shape of small coffins—a real classic of Czech cafés and bakeries!
Servings 16 cookies
Calories 265kcal
Ingredients
- 2 egg yolks ar room temperature
- 1 egg
- ¾ cup powdered sugar
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 1 Tablespoon solid fat to grease the coffinette molds
- 7 ounces ready-to-spray whipped cream, lightly sweetened to decorate
Instructions
- Grease the clean and dry coffin pans with a piece of solid fat such as Crisco or unsalted butter and place them in the refrigerator to allow the fat to set.
- Place 2 egg yolks, 1 egg (including the white), and ⅛ teaspoon salt in a mixing bowl. Start by beating the eggs with an electric mixer. Begin at a low speed, then increase the speed. Gradually add both types of sugar (⅓ cup granulated sugar and ¾ cup powdered sugar).
- Within 5-7 minutes of beating at high speed, you should have a thick, smooth, and light egg mixture in the bowl.
- Remove the greased pans from the refrigerator. Using a spoon, fill each pan no more than halfway with batter. The batter will puff up in the oven. Place the filled pans on a baking sheet.
- Preheat the oven to
300 °F. Put the coffin cookies on a sheet in the oven and bake for 10 minutes. As they bake, you'll notice the batter rising in the pans, creating a hollow space inside each cookie. - Next, reduce the oven temperature to a low230 °F and bake the cookies for another 30 minutes. At this reduced temperature, the cookies will gently dry rather than bake. Within this half-hour, the batter will be fully baked, and you'll notice a subtle golden hue on the cookie surfaces.
- Remove the baked cookies from the oven and let them cool for about five to ten minutes. Take each pan between your thumb and forefinger and gently tap the surface with the palm of your hand. The cookie should slide easily out of the pan.
- Now comes the fun part - decorating the coffin surfaces with whipped cream! Start by spraying the whipped cream from one end of the cookie to the other, creating an elegant wavy pattern.
Notes
- Makes 16-20 coffin cookies, depending on the pan size.
- Do not open the oven while baking; the Rakvičky cookies could collapse!
- DECORATING THE COOKIES: I recommend using ready-to-use spray whipped cream. Start by spraying the whipped cream from one end of the cookie to the other, creating an elegant wavy pattern.
- Always top the cookies with whipped cream just before serving. If the whipped cream does not contain a thickening agent, it will quickly melt on the pastry base.
- STORAGE: Homemade coffin cookies made from whipped egg yolk pastry will last about a week. I recommend storing them in an airtight container at room temperature; no need to put them in the refrigerator. The cookies are delicate; to maintain their texture, they must be kept away from moisture, even from the air.
- I don't recommend to freeze these cookies. They will soften and fall apart when thawed.
Nutrition
Calories: 265kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 60mg | Potassium: 51mg | Sugar: 30g | Vitamin A: 382IU | Calcium: 36mg | Iron: 1mg