Baletki – Polish sponge cookies with raspberry caramel

Baletki – Polish sponge cookies with raspberry caramel are soft and delicious sandwich cookies topped with poppy seeds and filled with blackcurrant jam and raspberry caramel sauce. They are very easy to make and are lush. They are vegetarian as well.

I love making these cookies as they bring me back to my childhood. My Mum was making them on a regular basis and my brothers and I couldn’t get enough of them. I hope you will enjoy them!

How to make Baletki – Polish sponge cookies with raspberry caramel

You need 4 ingredients to make these cookies plus your favourite jam, plus one portion of my homemade raspberry caramel sauce. This is it.

Cookies: I wanted to make these cookies for a while but always though that they require a lot of work, but no, they do not.

You only have to separate egg white from egg yolks. Beat egg whites until stiff peaks and start adding sugar. Keep adding sugar slowly making sure that you mixed sugar long enough so it has a chance to dissolve. This is basically making a French meringue. Then add egg yolks and mix and then sieve in flour. Now, do not mix. Use a spoon or a spatula to gently fold in sieved flour. Now preheat oven to 170C (338F). Then transfer cookie batter to a piping bag with piping tip and pipe circles. leave some space between cookies as they will spread a little bit. Sprinkle poppy seeds on top. Bake cookies for about 10 minutes until golden . When cookies are done, allow them to rest on baking tins for at least 15 minutes and then transfer them on a cooling rack.

Filling: Prepare one portion of my raspberry caramel sauce and mix it with your favourite jam. I used blackcurrant jam as I adore it! Immersion blender will be the best for this job. If you do not have any, just use a spoon or a small food processor.

Pipe the filling on a cookie and then place second cookie on top. Now Baletki – Polish sponge cookies with raspberry caramel are ready!

TIPS AND NOTES:

1. Baletki are based on French meringue. When making meringue you need to remember that meringue does not like grease and moisture. Make sure your bowl is free from it.
2. When you are folding in flour, you need to be gentle so meringue does not deflate.
3. Before you sprinkle poppy seeds, taste them. Make sure they are fresh. Stale and rancid poppy seeds will taste bitter and will ruing your baking goodies.
4. You can fill these cookies just with jam of your choice if you do not have time to make raspberry caramel.
5. I love eating these cookies on the second day after making them. The filling penetrates the cookies an makes them incredibly soft and they melt-in-your-mouth!
6. If you have any filling left you can freeze it or use it for fill different cookies. You could make for example macarons.

What do Baletki – Polish sponge cookies with raspberry caramel taste like?

The cookies themselves are just light as air, very soft. These cookie are great for kids or for people who for any reason have problem with biting. I am not sure if this is the best way to advertise a cookie, but hey ho. I think everybody should be able to enjoy a cookie.

Traditionally Baletki – Polish sandwich sponge cookies are filled with a jam. But I decided to substitute a jam with these amazing homemade raspberry caramel sauce and blackcurrant jam filling. Just look at the color and texture! The flavour of the filling is tart but sweet, the flavour or raspberry and blackcurrant are blended wonderfully between these fluffy cookies. Cheeky poppy seeds add extra texture and these cute look. Baletki taste incredible and they disappear from every plate in a blink of an eye.

How to store Baletki – Polish sponge cookies with raspberry caramel

Store Baletki cookies in an air-tight container in the fridge for up to a week. You can store these wonderful light cookies in the freezer as well. I would freeze them for up to 3 months. If you want to defrost cookies, just take them out and leave at room temperature for about 40 minutes. Serve cookies at room temperature as well to enjoy all the flavours.

If you are looking for more scrumptious sandwich cookies, I can recommend you the following:

Baci di dama- Italian hazelnuts cookies

Walnut cookies with Irish cream chocolate ganache

Matcha black sesame crunch macarons

Click this link to see the best recipes for sandwich cookies

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my Mum’s notebook

Smacznego!

Baletki – Polish sponge cookies with raspberry caramel

5 from 1 vote

Soft and delicious sandwich sponge cookies topped with poppy seeds and filled with blackcurrant jam and raspberry caramel sauce

Author: Anna K Cooking Method: Baking Cuisine: Polish Courses: Dessert, Snack Recipe Keys: Easy Freezer friendly Vegetarian

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Prep Time 20 mins Cook Time 10 mins Rest Time 60 mins Total Time 1 hr 30 mins Difficulty: Beginner Cooking Temp: 170  °C Servings: 30 Best Season: Suitable throughout the year

Ingredients

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Servings

• 3 eggs (large)
• 80 g sugar (caster, in US it is called baker's sugar. You can also use white granulated sugar.)
• 75 g AP flour
• 20 g poppy seeds (please , check for freshness)
• 100 g raspberry caramel sauce (from my recipe https://kitchenbyannak.com/recipe/raspberry-caramel-sauce/)

• 100 g blackcurrant jam

Instructions

Making cookies

1. Prepare two or tree baking trays and line it with baking paper. Set aside.

2. Preheat your oven to 170°C fan (338F).

3. Separate egg whites from egg yolks.

4. In a medium bowl add egg whites and whisk until the soft peaks form. make sure that the bowl you are using and whisking attachment is free of any grease and moisture.

5. Start adding sugar, little by little, making sure you whisk well before adding next part of sugar (follow the same rule as you would do while making French meringue).

6. When you added all the sugar then add egg yolks and mix well.

7. Next sieve flour into the mixture and very gently stir the four in. I used a  flat spatula in this step as did not want to deflate meringue.

8. Prepare pipping bag and round pipping tip.

9. Fill in the pipping bag with the cookie batter and pipe the circles on the prepared baking sheets.

10. Sprinkle poppy seeds on top.

11. Bake cookies for about 10 minutes until golden brown.

12. Let the cookies cool down completely before removing them from baking sheets. This is important! If you start removing cookies while they are hot, they will disintegrate.

13. Then move cookies on a cooling rack and let them cool down completely before adding filling.

Cookie filling

1. Make one portion of raspberry caramel from my recipe https://kitchenbyannak.com/recipe/raspberry-caramel-sauce/. If you want you can fill cookies only with jam but raspberry caramel really makes these cookies special.

2. Using an immersion blender, blend jam of your choice and raspberry caramel into a smooth filling.

3. Add the filling into the piping bag fitted with round pipping tip.

Assembling cookies

1. Pipe filling on one side of a cookie and then press second cookie on top.

Keywords: Christmas cookies, cookies, sandwich cookies, caramel, Christmas, Easter, Easter cookies

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