Milk Jam and Chocolate Meringue Cookies


Remember the baked chocolate meringues I made last week? Well, I knew that I had to bake extra to use as cookies later on and I had one particular filling in mind. Milk jam. Caramelized milk flavor is a big part of my childhood memories. I have written about it a lot in fact.

My grandmother used to pasteurize the fresh, raw milk that arrived at my family’s pastry shop every morning. We had big pots specifically for this task. If you have ever seen this process, you know that the cream rises to the top and forms what is known as milk skin. That is the best part of milk in my book. This cream was used in cake making instead of butter and if any of the grandchildren were around, it became our snack. Milk skin on bread with sugar sprinkled on top. That was heaven!

Things have changed drastically and nowadays, there is no more pasteurization done on site. All the milk that comes in has gone through too much pasteurization if you ask me! The other memory I have is my grandmother making arroz con leche and the entire house smelling like caramelized cinnamon milk. The best smell in the world.

Milk jam is a similar concept where different kinds of milks are cooked with sugar, reduced and caramelized. At the end, a bit of gelatin helps the milk solidify and become jam-like. I sandwiched the chocolate meringue cookies with the milk jam. Once the cookies are assembled, they must be eaten right away because the meringue starts to melt with the moisture of the jam. I really was dreaming of a hot cup of chocolate with floating marshmallow and these cookies do the trick. The instantly melt in the hot liquid.

Milk Jam

This recipe is adapted from Sebastien Thieffine’s recipe

150 grams organic heavy cream
1/4 vanilla bean, scraped
40 grams sugar
25 grams condensed milk
25 grams dry milk
300 grams organic whole milk
1 sheet gelatin

Place the first six ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about an hour until we are left with 300 grams of liquid. I had to weigh the base twice to see if I had reached the 300 grams. If you have reduced it too far, do not worry and add a bit more cream but it’s best to be precise since the beauty of this jam is the caramelization that forms.

Once we have 300 grams of the reduced liquid, softened the gelatin in ice water and add it to the hot liquid. Strain the base through a sieve and pour into the jam jars. Let it cool before refrigerating it.

You can eliminate the gelatin from the recipe but the result will be a dulce de leche like consistency, which don’t get me wrong, I love too! But I wanted a filling for the cookies so I needed a little bit more thickness to the cream.

It’s going to be a perfect laid back Sunday afternoon…


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35 Responses to “Milk Jam and Chocolate Meringue Cookies”

  1. *fanny* says:

    Those look absolutely pretty. I can’t wait to find the time to make them!

    xx fanny

  2. wow these look gorgeous altogether, let me ask you is dry milk powdered milk?

  3. Cakelaw says:

    These look lovely Aran. I have never heard of milk jam before, but it sounds delicious.

  4. My mother pasteurized her own milk for a while during my childhood, but she never made this good stuff! The combo with the cookies looks just gorgeous!

  5. Yum! Those chocolate meringues are so cute!

  6. M says:

    Such a brilliant idea. I want to make :)

    Your styling is beautful, btw.

  7. C.L. says:

    I am so glad you put the recipe in for milk jam! I was soooo intrigued! Now is the condensed milk you have in the recipe sweetened condensed milk? That is the only condensed milk that I have seen around. Thanks you genius you!!!!

    Carrie

  8. MiKel says:

    pero que pinta!! el merengue nunca me ha gustado mucho pero te aseguro que la receta del relleno me la dejo apuntadiiiiisima.. para que mas la usas??
    Por cierto, no tengo una pasteleria jaja soy cocinero pero la pasteleria, y en concreto el tema chocolates me tira mucho..
    Mikel

  9. These chocolate meringue cookies look Adorable, Aran. Love your photography, as always ;o)

  10. Mobula says:

    Se me está acumulando el trabajo, otra cosita más para hacer durante esta semana.

    Fantastica receta!!!

    Ana

  11. Gorgeous! Your meringue cookies are perfection! I’ve never heard of milk jam before, but it sounds delicious.

  12. linda says:

    Yum! The sweeter the better :)

  13. cookworm says:

    Love these photos. I’ve never had milk jam, only the boiled-condensed-milk dulce de leche. I’ll have to try this!

  14. Aran says:

    Thanks everyone! You should really try making them. They are like floating chocolate marshmallow when you drop them into the hot chocolate.

    Rachel- yes, dry milk is the same as powdered milk.

    Carrie- yes, the condensed milk is the sweetened condensed milk. I have never seen any other kind either.

    Mikel- tambien utilizo esta receta como relleno de bizcochos o como relleno para macarrones franceses. Es genial!

    Hope you are having a good weekend!

  15. bbaking says:

    these look scumptious, I like the idea of milk jam too. yummy.

  16. What an interesting story! I love hearing about your baking family…so much fun! Your meringue cookies turned out gorgeous looking as always!

  17. Aran, gorgeous photos and great ideas as always. I thought of you today as I was trying to figure out how to bake with small jars. It just seemed like something you would know about! :)

  18. giz says:

    Such a nice piece of the past brought into todoay’s baking.

  19. Y says:

    I’ve had dulce de leche, but milk jam? Now that sounds intriguing. I’m definitely going to try this recipe. What else can I use it for, apart from sandwiching between chocolate meringues?

  20. Aran says:

    Hi Y- I used it as a filling for many things. Msotly macarons. But any other sable cookie works. If you omit the gelatin, it is also very cook as a filling for cakes. Thin layer… almost like a tres leches cake filling.

  21. Helen says:

    Milk ‘jam’ is something I have never come across before – it sounds delicious.

  22. Candace says:

    Oh yum! I’ve never heard of milk jam either, but it sounds and looks fabulous!

  23. Ann says:

    These look fabulous! And I am so intrigued by your milk jam!

  24. I just realized my mouth is watering. mmmmm!

  25. Veron says:

    this looks sooooo cute! I first encountered milk skin from a Michel Bras book. I have never used it yet though.

  26. Peabody says:

    Seriously adorable. I love how they are kissing. Bet they taste fabulous too.

  27. Tartelette says:

    My grandma made hers without gelatin and you’re right the consistency is different, but there is nothing that a vanilla can’t turn to magic, right?! The kisses look wonderful with the chocolate!

  28. What a great story. I also grew up with the smell of cinnamon rice pudding. Love your creativity and your photos never fail to entice!

  29. B says:

    What a great way of re-inventing desserts with a little bit of imagination! They also look a bit like macarrons with the cream milk jam, or “peditos de monja”…

  30. Alfie says:

    These are beautiful – so perfect. I can’t wait to have a go at milk jam!

  31. Sunshinemom says:

    These look delicious!

  32. Meeta says:

    Incredible recipe. I just have to give this a try.

  33. Why has nobody told me of milk jam before? I feel deprived!
    This looks great – I’ve printed the recipe for safe keeping!

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