Acıbadem Cookies Recipe

For me, acıbadem cookies was a page I closed years ago. After I watched a video on how to make real acıbadem, I said to myself, "You can't deal with that." I've never tried making it at home. Whatever happened, it came to my mind again a few months ago. This time I decided to try. But on my first try, I realized that the decision I made years ago was right. It was very difficult to balance the ingredients of the cookies and adjust the consistency of the dough. There are many recipes on the internet that are similar to each other but differ in weight, but they all give more or less the same consistency. However, adjusting the consistency is entirely up to the person making it. This reduces the likelihood of success.

In general, although the success of all recipes ultimately depends on the person who makes them, the recipes that we can call directions enable us to reach the desired destination more easily in many cases. Therefore, it is the recipe owner's primary duty to ensure that the recipe is as helpful as possible. Of course, there are exceptions to this, such as recipes such as macarons and croissants, which are very difficult to make at home without additives. If something hadn't come to my mind in one of my last attempts, acıbadem would have been among these exceptions.

One of the risks of the acıbadem recipe is that the cooking done in the pot is not enough and the cookies will spread, or on the contrary, the cooking is too much and the dough becomes too solid when it cools. A difference of a few minutes or a change of temperature by one degree affects the consistency so much that it is almost impossible to prepare a fool proof recipe. When I realized this after 4-5 different attempts, I started to think of a natural additive that would stabilize the dough. I eliminated the flour so as not to take away from the cookie's inherent gluten-free feature. While I was thinking about the second alternative a photo from a long time ago came to my mind. Once, after eating a store bought acıbadem cookie, I was surprised to see that there was rice flour in the ingredients listed on the package. Then suddenly the cracked image of leopard print pastry and rice flour came to my mind and a light came on for me. In my first attempt with rice flour, I prolonged the cooking process in the pot because I did not trust rice flour 100%, but at the first try, I realized that rice flour was a stabilizer that worked better than I expected. The cooking process in the pot was enough to melt the sugar, there was no need for evaporation. Once I understood this it was very easy. I wanted to explain the function of rice flour in detail to prevent you from not understanding this and make acıbadem cookies that do not crack well enough or spread and stick together.

Let me explain the tips of the recipe in one sentence, other than getting the right consistency.

Under normal conditions, eggs do not smell. If they smell, the eggs you used are probably stale. There is a possibility that you may have cooked the food in the pot at too high a temperature or without stirring it enough. As you can understand from these, you should beat the egg whites well with sugar, use low temperatures and keep stirring constantly during cooking. Low temperature doesn't just mean turning down the heat. Pots with very thin bottoms allow heat to be transmitted quickly. This causes the eggs to reach high temperatures even when you turn the heat down.

If everything goes well, you will have wonderful acıbadem cookies that are crispy on the outside, sticky to the teeth on the inside, and have an elastic consistency. You can store acıbadem cookies at room temperature for up to a week. Unfortunately I have no idea if they can be frozen, I haven't tried them before.

Enjoy the recipe...

Enjoy your meal...