German Egg Yolk Cookies Eier Kringel Recipes

EIERLIKöR - GERMAN EGG LIQUEUR (A.K.A. ADVOCAAT)

Steps:

• With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 - 3 minutes. You can kind of see the texture here.
• Slowly add the powdered sugar. It'll look like this. Make sure there aren't clumps of powdered sugar like I have below!
• Then add the evaporated milk and then the rum. Mix slowly until well combined.
• Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you'll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 - 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it'll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
• To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
• Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
• Let the bottles cool completely and then store in the refrigerator for up to 3 months.

GERMAN EGG YOLK COOKIES (EIER KRINGEL)

Steps:

• Preheat oven to 375°F.
• Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
• In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
• Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
• Place on ungreased cookie sheet.
• Bake for about 10 minutes, or until delicately browned.

EIERLIKOER GERMAN EGG LIQUEUR

Steps:

• Gather the ingredients.
• Heat milk, cream sugar, and vanilla bean to about 160 F (use a food or meat thermometer to measure temperature).
• Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly.
• Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step.
• Stir over low heat, keeping the temperature at about 160 F / 70 C, for 5 to 10 minutes.
• Remove from heat and cool slightly. Add both alcohols and stir until well mixed.
• Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids.
• Refrigerate overnight before drinking out of small cups or egg cups.