Go Back
–+ servings
Shiroi Koibito Japanese Snack

Delicious Shiroi Koibito: Your New Favorite Japanese Snack

Shiroi Koibito Japanese Snack is a delightful sandwich cookie combining buttery cookies with smooth white chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookies
  • 125 grams Unsalted Butter Provides a rich, buttery flavor and tender texture; substitute with vegan butter for dairy-free.
  • 80 grams Powdered Sugar Adds sweetness and smooth texture.
  • 1 large Egg White Use at room temperature for better mixing.
  • 60 grams All-Purpose Flour Can be substituted with gluten-free flour.
  • 15 grams Cornstarch Contributes to a tender, melt-in-the-mouth texture.
  • 0.25 teaspoon Vanilla Extract Optional but highly recommended for flavor.
  • 1 pinch Salt Balances and enhances flavor.
Ganache
  • 200 grams High-Quality White Chocolate Choose varieties with cocoa butter for best flavor.
  • 50 milliliters Heavy Cream Heat until simmering to melt chocolate.
  • 15 grams Unsalted Butter Adds richness to the ganache.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Piping Bag
  • round tip
  • baking sheets
  • Parchment paper
  • Oven
  • saucepan
  • wire racks

Method
 

Shiroi Koibito Preparation
  1. Cream 125g of unsalted butter and 80g of powdered sugar in a mixing bowl until light and fluffy.
  2. Add 1 large egg white to the mixture and mix until smooth.
  3. If using, add 0.25 teaspoon of vanilla extract and mix for about 30 seconds.
  4. In a separate bowl, whisk 60g of all-purpose flour, 15g of cornstarch, and a pinch of salt. Gradually mix into wet ingredients.
  5. Transfer the batter into a piping bag fitted with a round tip.
  6. Pipe small oval shapes on lined baking sheets.
  7. Preheat oven to 325°F (160°C) and bake cookies for 8 to 12 minutes until lightly golden.
  8. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks.
  9. Prepare ganache by chopping 200g of white chocolate and pouring 50ml of simmered heavy cream over it, then stir until smooth, adding 15g of unsalted butter.
  10. Spread ganache between two cookies to assemble.
  11. Optional: refrigerate assembled cookies for 30 minutes for firmer ganache.
  12. Serve and enjoy your Shiroi Koibito cookies!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 120IUCalcium: 15mgIron: 0.5mg

Notes

These cookies can be customized with various ganache flavors. Store in an airtight container for the best freshness.

Tried this recipe?

Let us know how it was!