Red Velvet Sandwich Cookies

In a bowl, beat 200 g of very soft butter, 80 g of powdered sugar and a pinch of salt for 3–4 minutes until light and fluffy. Add 30 g of egg white, 1 tsp of vanilla extract and red food coloring to your liking, and mix well.

Sift together 200 g of flour, 20 g of cornstarch and 10 g of dark alkalized cocoa powder. Add to the butter mixture and mix gently, just until the flour is moistened.

Transfer the dough to a sturdy piping bag with a star tip (like 1M or 8B) and immediately pipe the cookies onto a parchment-lined baking sheet. Refrigerate for 20 minutes — the butter must be cold before baking.

Bake at 180°C (350°F) for 10–13 minutes, until the edges look matte. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Finely chop 250 g of white chocolate. Heat 90 g of heavy cream until almost boiling, pour it over the chocolate and let it sit for 2–3 minutes. Stir gently from the center until a smooth core forms, then mix in the rest. Add 20 g of room-temperature butter and mix until glossy.

Cover with plastic wrap touching the surface and refrigerate for 3–4 hours to set. Take it out 60 minutes before assembling so it softens to a pipeable consistency.

Transfer the softened ganache to a piping bag. Pipe a thick layer onto one cooled cookie and gently press a second cookie on top.

Serve and enjoy your stunning Red Velvet Cookies! ❤️ They're incredibly festive and make a perfect handmade gift.