Theo Chocolate: Recipes & Sweet Secrets from Seattle's Favorite Chocolate Maker Featuring 75 Recipes Both Sweet & Savory by Debra Music & Joe Whinney & Leora Bloom

Author:Debra Music & Joe Whinney & Leora Bloom [Music, Debra]
Language: eng
Format: epub, azw3, pdf
ISBN: 9781570619984
Publisher: Sasquatch Books
Published: 2015-09-21T21:00:00+00:00

1. Adjust the oven racks to the top and bottom thirds of the oven, and preheat it to 250 degrees F. Line 2 baking sheets with parchment paper and set aside.

2. In the bowl of a stand mixer fitted with the whisk attachment on medium speed, whip the egg whites, cream of tartar, and salt until foamy. Increase the speed to high and continue whipping the mixture until it holds stiff peaks. Slowly add the sugar, about ¼ cup at a time, whipping for at least 30 seconds between additions. Continue whipping until the meringue is smooth and glossy. Put a little of the batter on your index finger and rub it together with your thumb to check that the sugar has dissolved. Add the water and vanilla, and whisk for 30 seconds, or until completely blended.

3. Drizzle some of the melted chocolate over the top of the batter in thin lines, close together. (We use a small piping bag made of parchment paper and cut just a tiny bit of the paper from the tip to make a small hole.)

4. To shape the meringues, use a dessert spoon to cut across the lines of chocolate (rather than with them), scooping about ½ inch deep into the batter, until you’ve filled the spoon. Use another spoon to scrape the batter onto the prepared baking sheets, lifting and twisting the spoons to make the chocolate lines swirl. Place the meringues at least 2 inches apart.

5. When you’ve scooped up the top layer of batter, drizzle more of the chocolate on top of the remaining batter, and then scoop cookies from that layer. Repeat until you’ve used up all the chocolate and all the batter.

6. You can bake both sheets of cookies at the same time, for about 1 hour 10 minutes, or until they lift easily from the parchment. Because the oven temperature is so low, you can remove one cookie from the oven and set aside to cool for a few minutes. When it’s cool, check that it is baked to your liking. If you like your meringues drier, just bake them for a little longer.

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