This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a nice way to ease back into real life and my kitchen after nearly 3 weeks away! A recipe with three ingredients – what could be simpler?
Never underestimate the pleasures of meringue. Simple to the point of plain, meringue delivers delight with every messy bite. As neat as you may be, it’s impossible to eat a meringue without producing a pile of shards and crumbs, and that’s part of the cookie’s charm.
In France, you can find meringues everywhere: Pastry shops sell jumbo-size cookies in colors that rival Easter eggs; supermarkets sell small, spirally meringue kisses in boxes and bags; and even home cooks who rarely bake will make a batch of meringues to use up extra egg whites and serve with ice cream or fruit.
It’s true that nothing could be simpler – these contain just three ingredients (egg white, sugar and icing sugar) but I’m not a huge fan of meringues – first of all because, yes, they are messy, second of all, if I’m going to have dessert or a treat, I want something more substantial than a meringue and lastly, because I don’t do very well with meringues (and I struggle with pavlovas too) – either overbaking or underbaking them every time!
Nevertheless, I gave these a go – made 1/3 of the recipe which made five small meringue “snowballs” (so, smaller than Dorie was envisaging and much smaller than you will see meringues being sold in bakeries in France – they’re GIANT!). I used a cookie scoop to make mine (per the recipe) and kind of wished I hadn’t – they were TOO perfectly round. The meringues you see in bakeries in France are kind of messy and swooshy (that’s a technical term) and I love how imperfect they are. Mine were perfect round little domes (that I, of course, mixed some Sweetapolita sprinkles through and sprinkled on top!). I liked the look of the colours but wished they were a little bit messier 🙂
This is a fun recipe to whip up with kids (especially as it doesn’t matter how they end up looking!), an easy recipe to make your own (Dorie suggests loads of different ways to customise the flavour) and a great recipe if you need to make a LOT of cookies (you can make them tiny, using a smaller scoop or pipe them). A good “back pocket” recipe for everyone!
Get the recipe for Dorie Greenspan’s Meringue Snowballs on page 224 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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