This week’s recipe for Tuesday’s With Dorie is Cocoa Crunch Meringue Cookies. They were a perfect Passover treat.
They were time-consuming to make. But, all of the ingredients and steps were simple. We used finely chopped almonds in the meringues and they were a perfect compliment to the chocolate and added a nice crunch. We did have a bit of a problem piping the meringues using a wide tip, because a tiny piece of nut lodged itself in the tip and refused to come out. After fighting with it for some time and messing up the merengue that was in the bag, we decided to use a fresh bag and simply cut off the corner. It worked perfectly without a tip. We used the same method for the ganache because we had already been burned by the tip.
We had to plan ahead because the cookies cooked for 90 minutes and then stayed in the oven for another hour. By the time we got to the ganache we were feeling rushed, so we cheated and put the ganache in the freezer for 10 minutes. This worked perfectly to set it so we could pipe it.
The cookies were delicious the first day, and still good on the second. By the third they were getting mushy, although we ate them anyway. We kept them refrigerated, but they aren’t meant to last long. We had doubled the recipe because we thought they would make a good Passover treat throughout the week, but they aren’t going to make it, so we’ll have to try another dessert recipe that will work for Passover for the rest of the week. We can’t go without sweets all week!
This recipe can be found on page 293 of Dorie Greenspan’s Book, Cooking Chez Moi.