Sunday, March 30, 2008


Crisp and light, you may love or hate this kind of cookie, because the sweetness will prevent you from enjoying it. But for this recipe, a lot of almond makes it tastes less sweet and more delicious.
The recipe is coming from ................... The other thing that I like is this cookie took less time to bake by using higher temperature and keep the door ajar, the rocher will puff up and dry. I think I find the best way to use up all my egg white from ice cream making.
Makes 30 small cookies

115 g
Sliced almonds
Large egg whites, at room temperature
115 g
Confectioners’ sugar
A pinch of salt
½ tsp
Vanilla extract
Preheat the oven to 350°F
Line a baking sheet with parchment paper or a nonstick liner.
Spread the almonds on an unlined baking sheet. Place in the oven and toast until golden brown, 7 to 10 minutes. Let cool completely. Break up the almonds with your hands into pieces (keep in mind that any large bits of almond will clog the pastry tip).
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the egg whites, confectioners’ sugar, and salt in the stainless-steel bowl of a stand mixer that will rest securely in the rim of the saucepan over, not touching, the water. Whisk together and then place over the saucepan and continue to whisk until the whites are hot to the touch (120°F), about 5 minutes or so. Remove the bowl from over the water and place on the mixer stand. Fit the mixer with the whisk attachment and mix high speed until the mixture is very thick and holds glossy, stiff peaks when you lift the beater. Fold in the almonds and vanilla with a rubber spatula.
Immediately scoop the meringue into a pastry bag fitted with a ½ inch (no. 6 or 7) plain tip and pipe onto the prepared baking sheet, forming “kisses” about 1 inch in diameter and spacing them about 1½ inches apart. Or, you can drop the meringue by tablespoonfuls onto the baking sheet.
Place the baking sheet in the oven and keep the oven door ajar with the handle of a wooden spoon to allow moisture to escape. Bake the cookies until they puff slightly, crack along the sides, and feel dry on the outside but soft to the touch, 15 to 20 minutes. They will harden as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for up to 2 weeks.
KITCHEN NOTES: Egg whites will break down in the presence of egg yolk or anything oily, so you must make sure that you clean the bowl and beater thoroughly before starting. Rinsing with hot water with a little lemon juice or vinegar works well. If you prefer completely dry, crisp meringues, bake at 200°F for about minutes with the door ajar.

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