Clearly, all eggs are not created equal. Most baking recipes call for large eggs and in general , if a recipe does not give a size, you can assume that a large egg is what is used. But chickens do not manufacture eggs to exact sizes, so here are some notes about making springerle doughs and how egg sizes might change your procedure.
In a large batch springerle recipe, as most springerle recipes are, eggs are an important and proportionally large amount ingredient. A large egg is aproximately 2 ounces in the shell and approximately 1.75 ounces without the shell. Therefore 6 large eggs out of the shell should weigh 10.5 ounces and in a liquid measuring cup will measure 1.32 cups ( between 1 1/4 and 1 1/3 cups.) If you use other size eggs, it would be a really good idea to weigh the shelled eggs. Do remember that each size egg has a range of weight within it falls, so if you have particularly big large eggs, they may weigh more than 10.5 ounces, or particularly small large eggs, they may weigh less than 10.5 ounces. So, the very most accurate procedure for preparing the dough is to use 10.5 ounces.
Bakeries and professional bakers working with large batch recipes are in the habit of weighing all ingredients for baking. Home bakers, accustomed to working with small batches, are not routinely weighing ingredients. Food scales are now readily available, usually digital, small and fairly inexpensive . If you are a perfectionist, a beginner or have a scientific bent, weighing the ingredients, especially in large batch recipes, will result in more predictable results.
Remember that baking is both a science and an art!
Connie
{ 8 comments… read them below or add one }
Hi Connie,
Thanks for the info about eggs. I’m brand new to baking Springerle cookies. I’ve been buying the molds and I’ve been looking for tins in which to store the baked cookies. Do you have a source that you can share to purchase them? I checked ‘The Container Store’ but the tins they sell are not air tight. I like the stainless steel finish but they clearly were not made for food storage. I have not seen any at Michael’s or AC Moore.
Thanks,
Catherine
Hi Connie,
I’m curious as to WHY Springerle cookies are capable of being stored so long without refrigeration given the fact that they contain eggs and butter. Is it the Hartshorn ? Most cookies are good for a week but Springerle can be stored for weeks.
Thanks,
Catherine
Hello,
I am looking for the “Heaven and Earth” Rolling pin mentioned in some of the mold descriptions. Where would I be able to purchase that and how much would it be? Thank you!
Hi Genie,
Please call House on the Hill to discuss this with me. We have discontinued this item, but will see if you would like to special order it. We keep limited office hours in the summer; they are Mon., Tues, Thur. & Fri from 9 am to 3 pm CDST, closed on Wednesdays. Our phone number is 630-279-4455.
Thanks,
Connie
Hi Catherine,
Certainly hartshorn is a factor in the longer successful storing time, but using hartshorn rather than baking powder contributes mostly a softer cookie texture. I think that the real reason the Springerle cookies can be stored longer is that they overall are a much drier cookie than most other cookies and deliberately baked to a drier state than say cakes or chewy cookies. They are relatively very low in moisture when you compare them to other pastries and baked goods. Think about crackers, a drier baked good and their longer storage time. Please do know that Springerle stored in moist conditions can develop mold.
Another difference is that traditionally Springerle are anise flavored, and this is a distinctive flavor. I still, after baking thousands and thousands of Springerle, find that I prefer them aged when they are anise flavor, but like the orange, lemon and other flavors better when the cookies are fresher. So perhaps anise has a preserving quality??? I’ll have to do some research to see if that is true. I know that many spices contribute to longer storage time.
Best,
Connie
connie, I live in Arizona
try it again; my elevation is at 5300 ft. I have been told to use jumbo eggs in place of large eggs and to adjust the baking powder as well. this is my first time making the cookies and have just purchased two molds for xmas, what do you suggest? We have dry air and no humidity.
I am sorry that I do not have experience in high altitude Springerle baking. You may want to eliminate the baking powder altogether. Please look at the various comments on this subject. some people have good luck and others have bad results, so without knowing the recipes that have been used, i cannot tell what the differences are.
Again, Love for those of you at high altitudes to share your recipes and results to see if I can see some consistencies.
thanks,
Connie
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