Shirini latifeh are small Iranian pastries made of two very light cookies, filled with whipped cream flavored with vanilla, rose water and decorated with pistachios. Their rounded shape may reminds you of a macaroon, but their texture is very different: it is more between ladyfingers, the airy sponge cake and the small filled cake.
The name “latifeh” evokes something soft, delicate and light. This is exactly the spirit of this Persian pastry: a soft, almost cloudy biscuit, a fresh and melting cream, and a simple finish with crushed pistachios.
Very popular in Iranian pastries, shirini latifeh are served with black tea, cardamom tea or coffee. They are often found for parties, family gatherings, weddings or Nowruz, the Persian New Year, but they are also perfect for a refined snack.
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What are shirini latifeh?
Shirini latifeh are Iranian pastries filled with cream. They consist of two small, round, very light biscuits, assembled like a sandwich around whipped cream.
The word “shirini” means sweetness or pastry in Persian. “Latifeh” refers to the idea of delicacy, lightness and softness. The name therefore perfectly describes this recipe: a soft, airy and very fine pastry.
Unlike French macaroons, shirini latifeh are not prepared with almond powder and do not sit on a meringue shell. Their base is closer to a sponge cake or a ladyfinger, with whipped eggs, a little flour and a short cooking time.
Why are they sometimes called Persian macaroons?
They are sometimes nicknamed “Persian macaroons” because of their shape: two round cookies assembled with a filling in the center. But technically, they are not macaroons.
French macaroon is made with almond powder, icing sugar and egg whites. Shirini latifeh, on the other hand, are made with a light dough made from eggs, sugar and flour, then topped with whipped cream.
A light and festive Iranian pastry
Shirini latifeh are one of the Iranian sweets that we like to serve for special occasions. Their light texture, generous cream and pistachio finish make them an elegant pastry, perfect to accompany tea.
They are often associated with parties, baking trays, family visits, weddings or Nowruz. Like many Persian pastries, they play on the balance between sweetness, floral fragrance, vanilla and dried fruit.
They are also very pleasant to prepare at home, as long as you respect two points: do not let the dough fall and let the cookies cool well before filling them.
How do you make light biscuits?
The success of shirini latifeh is based on eggs. The egg whites must be whipped until stiff, then gently incorporated into the dough to keep as much air as possible.
You should also avoid overworking the dough after adding the flour. The more you mix, the more you break up the air in the eggs, and the more likely the cookies are to become flat or dense.
The cooking time is short. The cookies should remain clear, supple and soft. They should not become dry like crunchy cookies. As soon as the edges are set and the top is lightly browned, they’re ready.
Which cream to use for shirini latifeh?
The most classic topping is a very firm, slightly sweet and fragrant whipped cream. It can be flavored with vanilla, rose water, cardamom or with a little orange zest.
For a cream that holds better, especially if the pastries have to wait in the refrigerator, you can add a little mascarpone. It’s not essential, but it gives a more stable cream that is easier to poach.
Rose water must remain discreet. A few drops or a small spoon is enough. If it is too present, it can quickly dominate the entire pastry.
Pistachios, rose water and Persian perfumes
Pistachios are the most natural finish for shirini latifeh. They bring a crunchy touch, a beautiful green color and a fragrance very associated with Iranian desserts.
Rose water, vanilla and sometimes cardamom complete the set. These flavors must remain delicate, because pastry is first and foremost based on the lightness of the biscuit and the freshness of the cream.
You can also add a little icing sugar to the cookies before assembling them, or sprinkle the latifeh very lightly once filled.
What to serve shirini latifeh with?
Shirini latifeh are served chilled, but not too cold, with black tea, Persian cardamom tea, coffee or herbal tea. They are perfect on a pastry board with qottab, bamieh, sohan, toot or loze narguil.
Since they contain cream, they should be stored in the refrigerator and eaten fairly quickly. Their texture is better the same day.
Recipe for shirini latifeh
Ingredients for 8 latifeh
For the cookies
- 4 eggs
- 100 g sugar
- 90 g flour
- 10 g cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Icing sugar, for dusting
For the cream
- 25 cl cold full cream
- 100 g mascarpone, optional but recommended for a more stable cream
- 2 tablespoons icing sugar
- 1 teaspoon rose water
- 1/2 teaspoon vanilla extract
- 30 g crushed pistachios
Preparation
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Separate the egg whites from the yolks.
In a bowl, whisk the yolks with half the sugar and vanilla until the mixture whitens and becomes foamy.
In another bowl, beat the egg whites with a pinch of salt until stiff. When they start to foam, gradually add the rest of the sugar and continue whisking until you have a soft and shiny meringue.
Gently fold the whipped egg whites into the yolk mixture, in several batches, with a spatula.
Sift the flour, cornstarch, and baking powder. Gently fold them into the batter, without mixing too much, so as not to make the mixture fall back.
Transfer the dough to a piping bag fitted with a smooth tip. Pipe small, even discs onto the baking sheet, spacing them slightly.
Sprinkle very lightly with icing sugar.
Bake for 8 to 10 minutes, until the cookies are set, pliable and barely browned.
Let cool completely on a wire rack before garnishing.
Prepare the cream. Whip the cold liquid cream with the mascarpone, icing sugar, vanilla and rose water until you get a stiff and light cream.
Transfer the cream to a piping bag.
Place a generous amount of cream on half of the cooled cookies. Close with the remaining biscuits, without pressing too hard.
Roll the edges slightly in the crushed pistachios, so that the pistachios adhere to the visible cream.
Refrigerate for at least 30 minutes before serving.
Tips for successful shirini latifeh
The eggs should be at room temperature to rise more easily and result in a lighter dough.
Do not overmix after adding the flour. The dough should remain airy.
The cookies should remain soft. If they are overcooked, they will become dry and break when assembled.
The cream should be very cold before being whipped. Place the bowl and whisks in the fridge for a few minutes if necessary.
Always allow the cookies to cool completely before topping, or the cream will melt.
How to store shirini latifeh?
Shirini latifeh can be stored in the refrigerator in an airtight container for 24 to 48 hours. Since they are topped with whipped cream, you should avoid leaving them at room temperature for a long time.
They are best on the same day, when the cookies are still light and the cream retains all its freshness. The next day, they will be a little more melty, as the cookies will absorb some of the moisture from the cream.
It is not recommended to freeze them once filled, as whipped cream does not tolerate thawing.
Other sweet Iranian specialties
Latifeh is a melt-in-your-mouth pastry, offering the perfect combination of crispiness and tenderness.
Apart from Latifeh, the Iranian pastry shop offers a variety of other sweet delicacies. Examples include Sohan, a saffron and pistachio pastry, Gaz, a sweet confectionery made with nougat and rose, and Qottab, small cakes filled with walnuts and almonds. Each of these sweets is a true celebration of the richness and diversity of Iranian pastry.
If you are a lover of world pastries, Latifeh and its Iranian companions are a taste adventure not to be missed. They capture the essence of Persian cuisine and take you on a sweet journey to the heart of Iran. Take the time to savor these delicacies on your next culinary exploration.
Shirini Latifeh – Iranian pastries with cream
Ingredients
- 60 g flour
- 24 cl heavy cream 30% fat
- 60 g + 60 g sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 20 g crushed pistachios
- 1 tbsp icing sugar
Preparation
- Separate the egg whites from the yolks.
- Blanch the egg yolks with 60 g of sugar. Add the vanilla extract.
- Beat the whites. Add 60g of sugar and continue beating until creamy.
- Gently mix the two preparations.
- Add the flour gently.
- Transfer the mixture to a piping bag.
- On a baking sheet lined with parchment paper, spread small circles of dough and sprinkle with a little icing sugar.
- Bake for 8 minutes at 220°C. Let cool on a wire rack.
- Prepare the cream: In a mixer, combine the whipped cream, icing sugar and 1/2 tsp vanilla extract and beat until you have an airy whipped cream.
- Cover half of the cookies with the whipped vanilla cream and place a second cookie on top. Garnish with the crushed pistachios.
Notes
For a cream that holds together better, add a little mascarpone.
Rose water should remain discreet: start with a small amount and adjust according to your taste.
Shirini latifeh are stored in the refrigerator and best the same day.
FAQ
What are shirini latifeh?
Shirini latifeh are Iranian pastries consisting of two very soft cookies, filled with whipped cream and often decorated with pistachios.
Are shirini latifeh macaroons?
No. They may be reminiscent of macarons in their shape, but their texture is different. Shirini latifeh are more similar to a ladyfinger or a light sponge cake topped with cream.
What does latifeh mean?
Latifeh evokes softness, lightness and delicacy. The name fits the texture of this Iranian pastry very well.
Can you make shirini latifeh in advance?
Yes, but they are better on the day. You can make the cookies a few hours in advance and then top them shortly before serving.
Can you replace rose water?
Yes. You can use only vanilla, or replace the rose water with a little cardamom, orange peel or orange blossom water.
Why are my cookies flat?
The batter may have been overmixed after the flour was added, or the egg whites were incorporated too vigorously. You have to mix gently to keep the air in the dough.
How to store shirini latifeh?
Store them in the refrigerator in an airtight container for 24 to 48 hours. Take them out a few minutes before serving so that the cream regains a more pleasant texture.
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