Marbled Almond Oregano Meringue


I’m stuck.  I’m stuck in my house, Nemo has arrived, and I won’t have an escape until who knows when (probably tomorrow, don’t worry).  This means one thing…to bake and well, also shovel. A couple of weeks ago Anne brought me back some real chocolate from her trip to Mexico.  What does real chocolate taste like you ask?  Not sweet.  It also tastes like you are eating a cocoa bean if that sounds appetizing to you.  I wanted to use this milk chocolate infused with oregano and almonds to make some meringue.  A little bit of Vday spirit but it also only calls for three ingredients which is great for those who are stuck and need a special small-sweet treat. Meringues are high in protein and their crispy outside,chewy inside, and subtle sweetness will make you crave for more.  Now time to shovel, round 3…photos of Nemo to follow, along with more weekend festivities.
chocolate peak meringuesAdapted from Williams Sonoma
Yields: 10 meringues

45 grams your choice of chocolate, chopped
2 egg whites
250 grams (1/2 cup) sugar

1.  Preheat oven to 275º F.  Line 2 baking sheets with parchment paper.
2.  In saucepan, bring 1-2 inches water to simmer.  Put chocolate in a heatproof bowl over (not touching) simmering water and melt, stirring occasionally.  Set aside and let cool slightly.
3.  In another heatproof bowl, combine egg whites and sugar over (not touching) simmering water and whisk until mixture is hot for about 4-5 minutes.  Remove bowl from heat and using an electric mixer beat on high speed until stiff peaks form, for about 4-5 minutes, and mixture is lukewarm.
4.  Drizzle melted chocolate over egg white mixture and fold with a rubber spatula until just marbled.  Don’t over fold or you will just get a chocolate meringue.
5.  With a spoon, drop batter in large mounds spaced 1.5-2 inches apart.  Bake for about 30-40 minutes, or until crispy outside and the inside is chewy.
6.  Transfer sheets to a wire rack and let it cool completely before removing cookies from parchment.  Store in airtight container.

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Raw Chocolate-Coconut Tarts

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Chocolate Moist Cake with Creamy Cream Cheese Frosting

Chocolate Moist Cake with Creamy Cream Cheese Frosting

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Chocolate Cinnamon Macaroons

You may know them as Luxembourgers or mini meringue hamburgers, whatever you call them, these cookies are tres bien. They are now common in local bakeries and coffee shops – are they the new cupcake? We decided to have a go making a batch at home, and we were surprised by how easy it was.

*From the December 2011, Bon Appetit*

2 cups powdered sugar
1 1/4 cups almond meal
3 tbsp. cocoa powder
1/3  cup plus
3 tbsp. egg whites
1/4 cup sugar

3 1/2 oz. bittersweet chocolate
2 tbsp unsalted butter
1/2 cup heavy cream
1 tsp cinnamon

  1. Preheat oven to 325°F.  Line cookie sheets with parchment paper.
  2. Mix almond meal with 1 cup powered sugar.
  3. Add coco powder and remaining 1 cup powered sugar.
  4. Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy.
  5. Gradually add sugar (spoonful by spoonful) to egg mixture.
  6. Increase speed until med-high and mix until “hard peaks” form in the mixture.
  7. Stir in remaining 3 tbsp egg whites.
  8. Fold egg mixture into dry mixture in 2 batches.
  9. Pour mixture into a pastry bag or large zip-lock with a corner cut off.
  10. Pipe out quarter-sized rounds of the meringue onto the parchment paper.
  11. Let stand on counter until the rounds harden a bit (about 10 minutes).
  12. Bakes cookies, for about 16 minutes (or until “puffed and dry”) rotating sheets half way.
  13. Let cool on wire racks.
  14. Using a spoon or pastry bag, sandwich ganache in between two cookies and repeat.
  1. In a small sauce pan bring cream just to a boil.
  2. Bring cream to low heat and mix in chocolate and butter.
  3. Add cinnamon.
  4. Let ingredients cool in fridge for 20-30 minutes.