With NY Chocolate Show 2011 now in full swing, there is no better time for me to share recipes from chocolate cookbooks that landed on my desk recently.
I start with Choclatique '150 Simply Elegant Desserts' (Running Press, October 2011) by Ed Engoron with Mary Goodbody.
Besides its hard copy edition Choclatique is also available in digital form On Android Market for $14.85.
Here's first helping from the book.
Chocolate Curl Meringue Kisses Recipe
If you have time to let them cool in the oven for an hour or so, few cookies are easier than these little, light meringue kisses—and they are gluten free, which is an added bonus. We love them perked up with chocolate ganache and a touch of cinnamon and vanilla. Go for it!
Makes 4 dozen small kisses or 2 dozen large kisses
Prep Time: 30 minutes
Baking Time: 50 to 60 minutes
Cooling Time: 1 hour 30 minutes
Setting Time: 30 to 60 minutes
Level: **
Special Toolbox:
2 baking sheets lined with parchment paper or silicone baking mats
double boiler
electric stand mixer, bowl, and whisk
pastry bag fitted with a large plain or star tip
wire cooling racks
Ingredients:
1/2 cup egg whites (about 4 large eggs)
3/4 cup granulated sugar
1/4 teaspoon unsweetened Dutch-processed cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
1/2 cup small bittersweet or semisweet chocolate curls
3 tablespoons Dark Chocolate Ganache, warmed
Heat the oven to 250°F.
In the top of a double boiler set over barely simmering water, whisk together the egg whites and sugar until warm to the touch (warming the whites helps them incorporate more air into the foam as they are whipped).
Transfer the whites to the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed until soft peaks form. Add the cocoa powder, cinnamon, and almond extract and continue whipping just until the whites are stiff and glossy.
Fold the dark chocolate curls into the whites. Gently spoon the meringue into a pastry bag fitted with a large (11/2-inch) plain or star tip, taking care not to deflate the meringue. Pipe bite-size kisses onto the prepared baking sheets. Bake until crisp and dry to the touch and the color of milky coffee, 50 to 60 minutes.
To test for doneness, remove one meringue from the oven. Let cool for 1 minute and then taste. It should be dry and crisp all the way through. Turn off the oven and let the meringues cool on the pans in the oven with the door propped open for 1 hour.
Transfer the meringues to wire cooling racks to cool completely.
In the top of a double boiler over simmering water, or in a microwave oven, melt the Dark Chocolate Ganache.
Dip the tines of a fork into the warm Dark Chocolate Ganache and drizzle over the meringues. Let the meringues sit for 30 to 60 minutes for the chocolate to set.
Store in an airtight container for up to five days.
If you would like to try this recipe send us a request for Dark Chocolate Ganache details which you will need.
(* Recipe from Choclatique by Ed Engoron with Mary Goodbody, Running Press, 2011- Photography by Jason Varney, all rights reserved)