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cookies

Golden Meringues

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As a rule I am not much of a cookie fan. Not really sure why that is, it’s not like I have anything against them, just less my thing. When I was in High School I had an Art teacher named Anne DeReeder who really loved them. I spent a lot of time in the art room back then. Aside from the science lab (I was President of the Outing Club if you could believe it), it was where I gravitated to. It was a room of creation, of possibilities and the coolest people in the building.
Anne was full of energy and brightness. She was more laugh and hugs than teacher and authoritarian. She was about fun and possibility, and really delighted in us kids and what we were doing. I mean, she flew her own Cessna- She was pretty cool.
I recall a conversation one late afternoon that we had where she got all goosey about cookies. They were little jewels to her- a simple formula that could be done so wrong and be so bad- but when made right, got her excited. I would have made cookies for her, I was a baker even as a small kid, but just never quite got onto the cookie bandwagon.
But I do like to make meringues.
They’re so simple and just a little magical to me. This batch I did half plain and half with some chocolate folded in. I like them both ways. I like the grainy crunch and the melt away on the tongue. They can also hold for a bit. They’re easy to make and just keep on hand for awhile.
I’ve been known to pipe my meringues into pretty shapes- one day I’ll do some for you- but I kinda like the geode style. I find them beautiful and unique and soft and romantic. I’ve been known to make them monster big for laughs, or bitsy ones when I’m thinking I should be sugar mindful.
Golden Meringues
made 30 of medium large cookies
 
4 egg whites, room temperature
.5t white vinegar
2/3 c granulated sugar
4t cornstarch
The cleanest bowl and beater on the planet- I mean it
 
preheat oven to 250˚ and line cookie sheet with parchment paper
 
in your super clean mixing bowl (do not use a plastic bowl, only glass or metal)
place the eggs and the vinegar. 
 
Beat on medium high until foamy and starts to thicken.
 
Tablespoonfuls at a time sprinkle in the sugar. When all incorporated turn beaters on to high until whites are stiff and glossy. 
 
They should be tight with soft peaks when you pull the beater, but not grainy and not floppy.
 
gently stir in the cornstarch.
 
using a large spoon mound meringue onto the cookie sheets.
 
If you like chocolate in yours, just toss in a handful of chopped chocolate and fold in at the end.
 
Bake for 90 mins and then reduce the heat to 200˚ and back another 90 mins
 
store meringues in an airtight container and keep on the counter or cupboard.

{Day 9} Fregolotta: A Dessert That Cracks Up

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Crunchy Fergolotta enjoyed with some after dinner port

Fregolotta was a word that had never passed my lips until my lovely Lauren told me about it. It’s a lightly sweet, crunchy, nutty, biscuit cookie that is often served at the end of the meal in the Veneto region of Northern Italy.
Now allow me to digress about Lauren for a moment. Beautiful, fair curly haired Lauren has been my business partner at A Simple Cake for the past year and some and one of the best persons to ever happen into my life. She not only is so tremendously talented as a baker and an artist, but she is also an incredibly beautiful person, both inside and out. She and I share a similar passion for food, which has lead to some tremendous discoveries for me- as in the case here.
Lauren described to me this thin crackery treat and it was all new to me. Fregolotta is not just a treat, but an experience as well. It is meant to be broken at the table and eaten. The hard cookie is balanced on a reserved almond, and then with the back of a coffee spoon, tapped until it breaks into bite size pieces. She told me the story that is was her Mother that makes it in their family.
While traveling through Italy, Betsy Bohl and her husband became enamored with this treat when after each meal it was presented along with the coffee cups. No two restaurants made them the same, which is so typically Italian in my mind. Some more cakey, and some more grainy and powdery. Each baker made it to his or her own taste, following no rules. Betsy returned home and after researching several recipes, changed the balances to get the right texture and taste that suited her.
Thank you to Betsy for sharing her recipe with me, which I believe is an adaption from Lydia Bastianich. Fregolotta is packed with chopped almonds, but it’s the inclusion of corn meal that gives it a unique gritty crunch that is so satisfying.
The recipe called for spring form pans, but I used regular pans and lined the bottom with a paper doily. The cakes slipped out without any resistance. I used 6″ pans and the recipe called for 5″. Due to the way I divided the dough my cakes were a little on the thick side, so next time I would divide them into thinner batches. To transport and package them I would set them in a box, or place a cardboard round underneath to keep it from breaking. Be sure to include a little note on the cracking and almond technique.
Besty Bohl’s Almond Fregolotta
makes 4 5″ cakes
 
1.5c toasted almonds, chopped
.75c sugar
1c flour
.75c corn meal
.25t salt
1.5t vanilla
10T butter, softened
1 egg yolk
2T heavy cream
 
Preheat oven to 350˚. Grease pans and line with parchment or paper doily.
 
Combine almonds, flour and cornmeal and salt in a bowl.
 
In a mixer combine the butter and sugar and beat smooth. Add egg yolk and vanilla and stir.
 
Add butter mixture to the flour mixture and toss together with a fork to blend. It should be crumbly. Add the heavy cream to make a shortbread like dough.
 
Divide the dough between the pans and press lightly into an even layer.
 
Bake for approximately 20 mins and then check for doneness. The cakes should be nicely browned and pull away from the sides of the pan
 
 
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Though wonderful just on their own, these are also fantastic served with ice cream or fruits. I can see grappa along side these or a nice demi tasse of espresso.
 
 
 
 
 
 
 
 
 
 
 
 
 
 

{Day 3} The AFTER treat: Biscotti

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Rosemary Lemon Biscotti served with Homemade Chamomile Cordial

Biscotti is always the “after”. Afternoon, after dinner, after a long morning…. This crunchy treat offers a mild sweetness that is just the right kind of soft kiss an after requires.I try to keep a jar of these around- but they have a great tendency to disappear in short order. Though the baking of biscotti is a two step baking process, the good news is this recipe is so simple that it only takes minutes to pull it all together and create a new batch. Not too long ago, right before a dinner party I decided a gift of wine was just not enough to bring along- so while I showered the first baking was complete, and while make up was applied, the second go round was finished off. I can’t say I recommend this method, but it can be done when you need to.

The secret to this recipe is that these are made with Olive Oil rather than butter, which is always on hand and no need to wait for it to soften like butter does.

I created two versions for today. The first is a Lemon Zest and Rosemary, which is really lovely as a digestive. I serve it up with some gorgeous Chamomile Cordial that I made. {The recipe will be in a future post} These two together offer a soft sweet ending to a long meal. No cloying thump to your sensibilities here.

The second version is Dark Chocolate Cherry. Chunks of 72% chocolate are tossed in with plump dried cherries. This is a slightly sweeter version than above and it perfect for that afternoon pick me up.

When gift giving it’s best to package these up into cellophane bags- which you can get from Glerup {see Resource page} The cellophane not only makes a beautiful presentation but also keeps the biscotti crisp and snappy.

Lemon Zest Rosemary Biscotti
makes 24-30
.5 c mild olive oil
.75c granulated sugar
.25c Light brown sugar
3 large eggs
3.25 c AP flour
1T baking powder
1/4t salt
2T chopped fresh rosemary
zest from one lemon
juice from one lemon
In a large bowl combine sugars, flour, bp, salt, rosemary and zest. Stir to combine
In separate bowl combine eggs, oil and lemon juice- mixing thoroughly
Toss the oil mixture into the flour mixture and stir to combine. I use my hands to get the dough even. It will be a little thick and like a soft cookie dough.
Make two long logs about 3″ wide on a baking sheet
Bake in a 375˚ oven for approximately 20 minutes until golden and there is only a gentle spring when the tops are touched. If it gives too much the biscotti are not done in the middle and give it another few minutes.
When ready remove the biscotti from the oven and allow to cool for 15-20 minutes. I am always impatient about this but it’s really worth the wait, the slices will be neater.
When cool(ish), using a sharp serrated knife cut the biscotti into 1/3″ slices and arrange on cookie sheet.
Return to oven and bake 10 mins until golden and toasty looking. Then flip each cookie and bake again for another 10 mins or so.
Dark Chocolate Dried Cherry Biscotti
I used the exact same recipe as above with these changes:
Replace the rosemary, lemon zest and juice with a .5 c of dark chocolate chopped into chunks and .75c of dried cherries
Enjoy!
and remember- the cordial recipe is coming soon- sign up for the mailing list and be sure not to miss it.