Artwork by Jacob

Artwork by Jacob

Tuesday, April 26, 2016

Cocoa Crunch Meringue Cookies

This week on Tuesdays with Dorie I made Cocoa Crunch Meringue Cookies from Baking Chez Moi on page 293.
This is my first attempt at a meringue type cookie and I was a bit nervous to get it right. My fellow bakers who had already made these commented that they had trouble getting the total recipe serving size of 8 so I was judicious in my portion control. I used a 2 inch cookie cutter to make my ring guides on the parchment paper and I piped the dough sparingly to make sure I got all 16 cookies. It worked well and I even went back and added more which is why my cookies are not smooth. I could improve on my piping skills. 

I came out with 8 sandwich cookies which was enough to feed my book club and family. The verdict, my husband and I loved them. Delicate and crunchy from the almonds with a rich chocolate flavor. My book club gave it thumbs up all around. I would say these were a hit.
To see what others made this week go to Tuesdays with Dorie.

8 comments:

  1. They look great (and I didn't see anyone's cookies that were smooth on top - it's the nature of the recipe!)

    ReplyDelete
  2. I did the same when I was portioning the meringue so they were bumpy but still delicious.

    ReplyDelete
  3. Your cookies look great, and I think meringue is supposed to hold its shape after you pipe it so your cookies are perfect given that they are meringue cookies!

    ReplyDelete
  4. i think they look wonderful-- lucky book club!

    ReplyDelete
  5. They look perfectly wonderful, Diane! These were a true winner in my house…too bad the recipe only made eight.

    ReplyDelete
  6. They look so beautiful! I bet your book club wanted to talk more about the cookies than books that day. :)

    ReplyDelete
  7. Your cookies look great! You've really got the gloss going on with the ganache!

    ReplyDelete
  8. I had to go back and add more when piping the cookies too. I'm glad they were a hit with you!

    ReplyDelete