100 Cookies: The Baking Book with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer

Author:Sarah Kieffer [Kieffer, Sarah]
Language: eng
Format: epub
Tags: Cooking, Methods, Baking, Courses & Dishes, Cookies
ISBN: 9781452180731
Google: mr93zAEACAAJ
Barnesnoble:
Goodreads: 50998813
Publisher: Chronicle Books
Published: 2020-04-15T23:06:27+00:00

1 6 3

Meringues always look so impressive, with their swoops and swirls and pure-white exterior.

The Ne

I’ve stirred in some cacao nibs for crunch and swirled in some caramel for extra extravagance.

xt L

evel

Meringues

with Cacao Nibs and Caramel Swirl

1 minute, then slowly increase

1) Adjust the oven racks to the

KES 24 MERINGU

A

E

M

S

the speed to medium-high. Beat

upper and lower middle positions

until stiff, glossy peaks form, 8 to

of the oven, and preheat the

10 minutes. The bowl should feel

oven to 200°F [95°C]. Line two

2 cups [400 g]

cool to the touch at this point.

sheet pans with parchment paper.

granulated sugar

Add the cacao nibs and vanilla

2) Pour 1 in [2.5 cm] of water into

1 cup [225 g] large egg

and beat on medium-low speed

a medium saucepan and bring it

whites (from 6 or 7 eggs)

until incorporated.

to a gentle boil. 3) In the bowl

5) Use a

¼ teaspoon salt

spoon to mound the mixture onto

of a stand mixer, gently stir the

1/8 teaspoon cream of

the prepared sheet pans, making

sugar, egg whites, salt, and cream

tartar

12 meringues on each pan. Wet a

of tartar with a rubber spatula to

1/3 cup [40 g] cacao nibs,

spoon, and use the back to even

combine. Place the bowl over the

finely chopped

the top of each meringue. Place

saucepan, being careful not to let

1 teaspoon of the caramel on top

2 teaspoons pure vanilla

the water touch the bottom of the

extract

of each meringue, and use the tip

bowl. Stir with the spatula until the

of a butter knife to swirl it into the

½ cup [180 g] Caramel

sugar is completely melted and

(page 283)

top of each meringue.

reaches a temperature of 160°F

6) Bake

the meringues for 1 hour. Turn the

[70°C], 4 to 5 minutes. As you stir

heat off and allow the meringues

the mixture, scrape down the sides

to sit in the oven with the door

of the bowl with the spatula (this

closed for 30 minutes.

will ensure no sugar crystals are

7) Transfer

the pans to wire racks and let the

lurking on the sides of the bowl

meringues cool completely. Store

and will help prevent the egg

meringues in an airtight container

whites from cooking). 4) Remove

at room temperature for up to

the bowl from the heat and place

2 days.

it in the stand mixer fitted with

a whisk. Whisk on low speed for

1 6 4

This is riff on my Brown Butter Chocolate Chip Cookies (page 30); I’ve added s

espresso and cacao powder for a rich, decadent cookie. These chocolate treats would also pair well with Chocolate No-Churn Ice Cream (page 289) to make an intense ice cream sandwich.

100 Cookie

UT 20 COOKIES

BO

ASEKA M

Double Chocolate

Espresso Cookies

1½ cups [213 g]

5 oz [142 g] semisweet

1) Adjust an oven rack to the middle of the all-purpose flour

or bittersweet chocolate,

oven. Preheat the oven to 350°F [180°C].

chopped into bite-size

½ cup [50 g] Dutch-

Line three sheet pans with parchment

pieces

process cocoa powder

paper. 2) In a small bowl, whisk together 2 tablespoons cacao nibs

2 teaspoons ground

the flour, cocoa powder, ground espresso,

(optional)

espresso

baking powder, and baking soda. 3) Slice

1 teaspoon baking

4 tablespoons [57 g] of the butter into four

powder

pieces, and place them in a large bowl.

½ teaspoon baking soda

Melt the remaining 10 tablespoons [142 g]

of butter in a medium skillet over medium-

14 tablespoons [198 g]

high heat. Brown

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.