Orangen-Vanille-StangenOrange-Vanilla-Sticks

Advent, Advent, ein Lichtlein brennt. Die Vorweihnachtszeit hat also offiziell begonnen und man kann nun ohne schräg angeguckt zu werden Plätzchen backen. Ich hab nämlich schon vor 2 Wochen begonnen. Aber ich finde, wenn man erst kurz vor Weihnachten damit anfängt, kommt der Spaß viel zu kurz und außerdem  kommen die dann bis Weihnachten nicht mehr weg. Und danach mag man sie auch nicht mehr essen. Weihnachten ist schließlich rum.

Orangen-Vanille-Stangen

Irgendwie war ich mit meinen Weihnachtsplätzchenrezeptefundus (was für ein Wort!) nicht zufrieden dieses Jahr. Hat mich alles nicht angemacht. Also das Internet rauf und runter gesucht. Und irgendwann wurde ich auch fündig und fand diese Stangen. Orange und überhaupt Zitrus bzw. Exotisches finde ich dieses Jahr interessant.

Die Stangen sind jedenfalls ein Hit! Einfach zu formen sind sie auch, man rollt sie nämlich nur aus und dann ab in den Kühlschrank und dann schneiden. Easy. Das Orangenaroma ist der Hammer! Sehr lecker und dabei die sanfte Vanille. Zudem sind die Plätzchen auch noch super mürbe und zerfallen nur so auf der Zunge. Was will man mehr?!

Meine absolute Empfehlung dieses Jahr, und nächstes und übernächstes und …

Orangen-Vanille-Stangen

Da ich gerade so viel backe und Eis mache und Desserts und Eierlikör, bleiben mir so viele Eiweiße übrig, die sich magisch im Kühlschrank zu vermehren scheinen. Könnt ihr mir ein Plätzchenrezept empfehlen, bei dem man nur Eiweiße braucht? Makronen mit Schoko z.B. oder was anderes leckeres? Ich bin offen für Eure Ideen.

Orangen-Vanille-Stangen

Vor einem Jahr: Schwarz-Weiß-Plätzchen, Nussplätzchen, Aprikosenplätzchen

Orangen-Vanille-Stangen

 

Four weeks until Christmas. It’s time to begin with baking Christmas cookies. Okay, I’ve began already two weeks ago, some boxes are already filled. The other will follow soon.

Orange-Vanilla-Sticks

So two weeks ago I searched the internet up and down, looking for something new to bake. Nothing of my cookie recipe collection applied to me. I wanted some new aromas, without making something too extraordinary. Then I found these cookies with orange and vanilla. I made some changes to the recipe to fit my likings. Now they are one of my favourite Christmas cookies! They are tender and melt in the mouth. They have this intense taste of oranges with a hint of vanilla. They are fresh and festive.

So they are my ultimate recommendation to bake for Christmas time this year! And next year, and the following and …

Orange-Vanilla-Sticks

Because of my intense baking time these days, as well as making ice cream and desserts  and eggnog, I use a lot of egg yolks. But the egg whites gain the upper hand in my fridge. Do you have any recommendable cookie recipe using a lot of egg whites and no egg yolks? I’m looking forward to your ideas!

Orange-Vanilla-Sticks

One year ago: Black and White Cookies, Nut Cookies, Apricot Cookies

Orange-Vanilla-Sticks

3.061 Gedanken zu „Orangen-Vanille-StangenOrange-Vanilla-Sticks

  1. Mir ging es dieses Jahr mit meinen Plätzchenfundus ähnlich, alles schon einmal gemacht oder einfach irgendwie „nicht das richtige“. Deine Stangen klingen super, vor allem da sie schnell zu formen sind aber trotzdem nicht nur wie ein leicht zerdrückter Teigklumpen aussehen. Gefällt mir!

    Als Eiweißverwertung fallen mir spontan „Wespennester“ ein, die sind eigentlich ganz lecker wenn man Mandeln und Schokolade mag:

    2 Eiweiß
    125g Zucker
    125g Schokolade, zartbitter, gerieben
    125g Mandeln, gehackt

    Eiweiße sehr steif schlagen und dabei den Zucker einrieseln lassen. Die Mandeln auf einem Backblech ausbreiten und bei 250°C goldbraun rösten.
    Währenddessen die Schokolade fein reiben, mit den warmen Mandeln vermischen und diese Mischung dann zum Eiweiß geben und unterheben.

    Mit zwei Teelöffeln kleine Häufchen auf ein mit Backpapier belegtes Backblech legen und bei 150°C ca. 15 min backen.

  2. Danke Lilly & Mercedes für Eure Rezepte!

    Ich glaube ich hab aber endlich wieder das Rezept gefunden, was ich schon seit Jahren suche. Mal sehen… Eiweiß ist genug da.

    @23 qm Stil: Ein perfektes Paar ;).

    @Lemon: Wie gesagt, meine Weihnachtsempfehlung. Sind auch schon fast alle.

  3. Oh, das klingt aber allerdings sehr lecker, den Plätzchen sieht man die „Mürbigkeit“ richtig an! 🙂 Zum Eiweiß fallen mir neben Zimtsternen, die es gerade bei mir gibt, noch Kokosmakronen ein. Ich mache sie immer so:
    4 Eiweiß mit 2 TL Zitronensaft steif schlagen, 250 g feinen Zucker einrieseln lassen und zu einer schnittfesten, glänzenden Masse schlagen. 250 g Kokosflocken locker unterheben. Ofen auf 130 Grad vorheizen. Mit Hilfe zweier Teelöffel Häufchen auf runde Oblaten setzen und die Makronen 40 Minuten backen, dabei die Backofentür einen Spalt auflassen (das ist sowieso einer meiner Lieblingstricks für eine gute Konsistenz). Die Makronen sollen außen fast weiß bleiben und innen noch ein bisschen weich sein. Ich tauche manchmal eine Hälfte davon noch in flüssige Zartbitterkuvertüre, wenn sie dann ausgekühlt sind, schmecken sie quasi wie „besseres Bounty“. 😉
    Liebe Grüße

  4. Witzig, ich habe gerade festgestellt, dass wir bei unseren Rezepten immer nur Eiweiß brauchen. Aber die sind auch alle glutenfrei. Hier kommt z.B. eines, man benötigt allerdings eine spezielle Holzform, wenn das Ergebnis wie Bärentatzen aussehen soll:

    Bärentatzen
    6 gr. Eiweiß
    500g ungeschält geriebene Mandeln
    500g Puderzucker
    250g ger. Schokolade
    1 TL Zimt
    ½ Zitronenschale
    1-2 EL Kakao
    zusätzlich Mandeln zum bemandeln

    Das Eiweiß steif schlagen und 2/3 des Zuckers langsam einrieseln lassen. Den restlichen Zucker mit der geriebenen Schokolade, den gemahlenen Mandeln, der Zitronenschale und dem Zimt vermischen und unter den Eischnee mengen.

    Mit einem Teelöffel kleine Häufchen abstechen (die Menge durch eine Probe mit der Model ermitteln) und mit den Händen zu Kugeln rollen. Die Modelform mit Zucker ausstreuen, die Teigkugeln in die Form drücken und wieder herauslösen, indem man mit der Kante leicht gegen die Arbeitsfläche schlägt und auf das gefettete und mit Mehl bestäubte Backblech setzen. Die Bärentatzen unbedingt über Nacht trocknen lassen.

    Über Nacht stehen lassen. 150 Grad, 20-25 Minuten backen.

    1. Danke Manuela für das Rezept! Ich habe schon häufig von Bärentatzen gehört und die Form auch schon gesehen, aber bisher habe ich sie noch nicht ausprobiert. Nächtes Mal nehme ich ein Förmchen mit und probiere sie aus!

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