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Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Amaretti cookies


    • Marzipan - 500g
    • Sugar - 450g

    Mix the marzipan and the sugar at medium speed using the paddle attachment until smooth. Add the egg whites in 3 stages, scraping the bowl down between each stage.
    Mix for 2 minutes until fully homogenised.
    Pipe on silpat in desired shape and size.
    Bake at 180 °C in a convection oven for approximately 13 minutes.

  2. Watermelon - Kalamansi pâte de fruit


    • Frozen fruit purée 100% : Kalamansi - 75 g
    • Frozen fruit purée 100% : Watermelon - 200 g
    • Sugar - 30g
    • pectin NH - 8g
    • Sugar - 270g
    • Glucose - 60g
    • Tartaric acid solution - 3g

    Bring the puree to the boil.
    Add the sugar and pectin mixture, whisking constantly. Return to the boil.
    Add the second amount of sugar and the glucose.
    Cook to 107 °C.
    Remove from the heat, whisk in the tartaric acid solution. Pour into desired moulds

    In this step

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