Lundi-Sörur

Sweet pastries with a puffin look

This time I have a slightly more unusual recipe for you, at least visually. Well, how do you like these little fellows here? These are Sörur in the “Lundi look”.

We were recently driving in Hvalfjörður and we met a cute little guy in a parking lot, a painted "stone bird".

I thought the little guy was so cute that I really wanted to "recreate" him in culinary terms, and finally I thought, flat bottom and then a (half) ball on top... that screams Sörur , the typical Icelandic cream cookies with almonds, a topping of buttercream and then covered with chocolate.

Finally, I experimented a bit - and based on a classic Sörur recipe, I ended up with these sweet little guys. Oh, I'm completely in love myself! And the guys taste delicious too!

By the way, I used silicone molds for the hemispheres with a diameter of approx. 5 cm.

Ingredients for 12 pieces

100 g butter

400 g powdered sugar

1 tsp ground vanilla

6 Tbsp instant cappuccino powder

4 Tbsp hot water

3 egg whites

1 pinch of salt

300 g powdered sugar

300 g ground blanched almonds

200 g white chocolate icing

50 g dark chocolate icing

6 red M&Ms (or similar)

Preparation

First prepare the cream:

Put the butter with the powdered sugar, the ground vanilla, the cappuccino powder and the hot water in a suitable tall container and mix everything into a smooth cream.

Then pour the cream into the silicone hemispheres, smooth out the top and let it solidify in the freezer.

Then prepare the floors:

Preheat the oven to 250 °F (120 °C) upper/lower heat.

Beat the egg whites with the salt until stiff, then fold in the powdered sugar and ground almonds.

Then place the dough with two teaspoons on a baking tray lined with baking paper and bake at 250 °F (120 °C) upper and lower heat for about 30 to 35 minutes until they have turned slightly golden yellow.

Then put the biscuit bases on the oven and then let them cool thoroughly.

Melt the white and dark chocolate in a water bath.

Put the cream hemispheres in the freezer.

Then spread the top of the cookies with white chocolate and place a cream hemisphere directly on top.

Then cover the cream hemispheres with white chocolate icing.

When the white chocolate has set, brush the "back of the head" of the birds with the dark chocolate, also "painting" the forehead area and the eyes and the edge of the "neck".

Carefully cut the red M&Ms in half with a sharp knife and then coat the cut edge with white chocolate and "glue" it on.

Then let the sweet puffins solidify in the freezer and serve well chilled.

Here's another photo of the "cut":

However, the little guys don't last too long; on the one hand, some family member probably happily ate them - and on the other hand, the red M&Ms in the freezer lose their color in places. So it's better to enjoy it for the first few days.

Bon appetit!

[Translated from here.]