This week’s Tuesdays with Dorie recipe reminded me so much of some of my earlier attempts at making macarons (oh my gosh I have come so far!!) that from now on, in my classes, I’ll be telling people that if their macarons don’t turn out, they can just sandwich them together with ganache and call them “meringue cookies” 😉 Because as you know if you have ever attempted macarons before, even if they don’t look great, they do taste wonderful!
These cookies are basically the same ingredients as macarons, except Dorie uses finely chopped (as opposed to ground) walnuts (macarons traditionally use almonds) which are folded into the batter. There’s no special technique to whipping the egg whites making these an easy treat as opposed to a finicky, temperamental treat. I’ve always been a fan of rustic macarons (the original macaron) and these are just a little bit fancier, with the addition of cocoa powder and the ganache filling.
Dorie’s recipe says it makes 5 large macarons (so, 10 shells) but I piped these much smaller and got 24 small shells, so 12 filled. Next time I make these (there will be a next time), I’ll chop the walnuts even smaller than I did since I found pieces of nut getting caught in the piping tip which made them hard to pipe in an even fashion. In the end I just decided to run with “rustic” and no-one said a word about how they looked, just about how great they tasted. Sometimes it’s ok when things don’t look perfect (like, all the time!).
Get the recipe for Cocoa Crunch Meringue Cookies on p 293 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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