The online food forum, eGullet recently put forth the postulation that the average cookbook will only have 7 recipes make its way to its owners table. Fondling my newest cookbook, Alice Medrich’s Bittersweet, I can count off three recipes I’ve made in the last two weeks, and I can easily think of four more that need my knowledge.
The first recipe made were her Bittersweet Decadence Cookies, a wonderful batter that keeps its shape (doesn’t spread in the oven), and produces cookies with a shiny layer on top, reminiscent of really good brownies. This cookie recipe is very interesting, using hardly any flour, and consiting largely of melted chocolate. The second time I made it, I used walnut fig jam in place of the called for sugar, and found this densly chocolate cookie to reward it creator for experimenting with its flavors.
The second cookie made were the Saucepan Fudge Drops, a non-egg cookie that uses a good dallop of yogurt stired into melted butter and cocoa powder with sugar and flour. When sharing a plate with the Bittersweet Decadence Cookies, they both found their names transformed: these being the flat ones, and the Bittersweet Decadence cookies now being the outies as they really do reseamble a pregnant woman’s outie belly button.
This third cookie is such a surprising texture in my mouth. Consisting of eggwhites, melted chocolate and sugar, the
aptly named Melting Chocolate Meringues are papery delicate on top to reveal a melted chocolate like interior that smooths itself into an intense chocolate finish against the top of your mouth. This cookie is best eaten when made 1 inch across, to better accomodate a singular popping in the mouth. As written, this recipe calls for the addition of walnuts, though I can easily imagine crushed dehydrated cherries and chopped pistachios as a winning team to enrob with this cookie batter. The delicate nature of these cookies suggest that they should be consumed the same day they are made (to help facilitate- this recipe cuts in half very easily).
Alice Medrich’s Melting Chocolate Meringues
from her cookbook Bittersweet. If you’re crazy about chocolate- I highly recommend you pick up this thoughtfully composed book.
Makes about thirty 2-inch cookies.
Preheat oven to 350F.
Melt 6 ounces of bittersweet or semisweet coarsely chopped chocolate, and set aside.
In a large bowl whip
- 2 egg whites
- 1/8 tsp of cream of tartar
- 1/2 tsp of vanilla extract
till soft peaks form. Gradually add 1/4 cup of sugar (brown sugar works just as well too) and whip till the peaks are stiff, but not dry. Fold in the melted chocolate.
Drop by rounded teaspoon on a paper (or silpat) lined cookie sheet and bake 8-10 minutes. The finished cookies will have a crackled dry top surface.
Amazingly intense, you’ll only need to eat a couple of these cookies to satisfy a chocolate craving.