Chocolate Flecked Meringues
Adapted from basic meringue recipe at Chocolate & Zucchini
makes 12 large cookies2 eggs whites
1/2 c. + 1T. natural sugar
scant 1/2 t. vanilla extract
~ 1T. finely chopped dark chocolate or cocoa nibsPreheat oven to 285 degrees. Line a baking sheet with parchment paper or silpat.
Whisk egg whites until they form soft peaks. Add sugar 1 tablespoon at a time, whisking after each addition until sugar is incorporated. Fold in vanilla, then chopped chocolate.
Using two spoons, drop golf ball sized dollops of the mixture onto prepared baking sheet. Bake for 45 minutes, then remove from oven and cool for 5 minutes. Transfer to wire rack and allow to cool for an addition 15-20 minutes. Enjoy!
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On the corner of 18th and Guerrero in San Francisco is Tartine, an amazing artisan bakery with some of the most delicious baked goods you’ll ever taste. On a typical weekend morning, the line stretches out the door and around the corner, almost always a sign that something delicious awaits…
I was there for breakfast not too long ago, and while waiting in line to order a ham, asparagus, and gruyere mini-quiche, I spotted some Rochers in the case — classic meringues dotted with cocoa nibs. Even though I’ve never been much of a meringue fan (usually far too sweet), these looked like they were to die for. At the last minute I added a Rocher to my order, and happily tucked it away to eat later in the day.
And let me tell you, it was seriously delicious! The outer section was crisp and airy, and the heart was scrumptiously gooey and dotted with earthy cocoa nibs. If I lived closer to Tartine, I would probably indulge at least a few times a week…
Then, I came across this basic meringue recipe on Chocolate & Zucchini, and a little light went on in my head, illuminating the fact that I could most certainly make these little chocolate-y pillows of goodness at home! And even more, I can count the number of ingredients on one hand (4), and the number of minutes they take to prepare on the other (about 5). So, clap your hands say… Rocher!
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May 25th, 2008at 1:26 pm(#)
yummmmmm…. I may do it, seriously, to avoid thinking about my presentation. ;-)
May 25th, 2008at 5:19 pm(#)
Hi Hiroko! perhaps while you bake these you can meditate on how you’d like to structure your presentation! not that it’s the same, but I often come up with solutions for code problems while cooking and doing the dishes… (especially while doing the dishes…)
May 26th, 2008at 8:53 am(#)
Hi Jen,
Rocher!!!!!!!! Clap my hands!!!
Next time you bake some, don’t forget to leave some for me, please?!
May 27th, 2008at 8:10 pm(#)
elra – I love sharing baked goods! perhaps we can do a swap sometime!
May 27th, 2008at 8:24 pm(#)
Hey thanks for linking to me! Love your blog. Wish I had the time to bake these days but no such luck. Will add you to my blog roll….
May 30th, 2008at 8:17 pm(#)
Jen, you’ve got so many fantastic dishes here for our party menu. Even these meringues look like an awesome possibility!
Thanks for all the fabulous suggestions you gave us. There’s so much to work with. We just might have to have a second party to make the rest of your dishes!
June 2nd, 2008at 11:35 am(#)
I am really enjoying your blog.
June 2nd, 2008at 8:30 pm(#)
Jen,
would love do the swap thing!
June 3rd, 2008at 3:47 pm(#)
These look super. I’m a huge fan of Tartine (and the Tartine cookbook) and am always pleased to find new uses for the cocoa nibs tucked away in my freezer.
Thanks for the inspiration.
July 12th, 2008at 5:35 pm(#)
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