chocolate and sprinkle with crushed candy canes. You can also transfer the
meringue to a piping bag fitted with a large decorating tip and pipe out intricately
shaped cookies.
49
COOKIES, BARS & BROWNIES
4 large egg whites
1 tablespoon cornstarch
1 cup (7 oz/200 g) sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 teaspoons Dutch-process cocoa
powder, sifted
¼ lb (115 g) bittersweet chocolate,
cut into pieces
1 tablespoon vegetable oil
MAKES ABOUTMAKES ABOUT
3 DOZEN COOKIES3 DOZEN COOKIES
Chocolate-Dipped Meringues
Piping these cookies with a decorating tip will add an effortlessly elegant touch. You can reserve
the egg yolks for another use, such as omelets, French toast, or Lemon Curd (page 222).
Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat to
200°F (95°C). Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on
medium speed until combined, about 1 minute. Sprinkle the cornstarch over the whites and
beat until foamy, about 3 minutes. Raise the speed to high, very gradually add the sugar,
and beat until stiff, shiny peaks form, about 8–10 minutes. Quickly beat in the vanilla.
Transfer half of the meringue to a pastry bag fitted with a star tip. Set aside.
Using a rubber spatula, gently fold the salt and cocoa powder into the remaining meringue
until just combined. Transfer the chocolate meringue to another pastry bag fitted with a
star tip. Using the chocolate meringue, pipe stars 1 inch (2.5 cm) wide on 1 of the prepared
baking sheets, spacing them about
1
/
2
inch (12 mm) apart. Repeat with the plain meringue
on the other baking sheet.
Bake, rotating the baking sheets between the racks halfway through baking, until the
meringues are dry, crisp, and firm, 1
1
/
2
–2 hours. Turn off the oven, prop the door open, and
let the meringues cool in the oven for about 1 hour. Transfer the meringues, still on the
parchment, to wire racks and let cool completely.
Line the baking sheets with fresh sheets of parchment paper. Place the chocolate in a
heatproof bowl set over but not touching barely simmering water in a saucepan and heat,
stirring often, until melted and smooth. Whisk in the oil until smooth. Remove from the heat.
Dip the bottom of each meringue into the melted chocolate, letting the excess drip off.
Place, chocolate side down, on the prepared baking sheet. Freeze until the chocolate is set,
about 3 minutes.
50
BAKING FAVORITES
3½ cups (14 oz/440 g) shredded
dried sweetened coconut
¾ cup (6 oz/185 g) sugar
5 large egg whites, lightly beaten
1½ teaspoons pure vanilla extract
¼ teaspoon almond extract
¾ lb (375 g) bittersweet or
semisweet chocolate, finely
chopped
MAKES ABOUTMAKES ABOUT
18 MACAROONS18 MACAROONS
Chocolate–Coconut Macaroons
An ideal gluten-free treat, these macaroons are delicious and decadent for any occasion. For a more
intense coconut flavor, spread the shredded coconut on a baking sheet and toast in the preheated oven
just until it begins to color, about 6 minutes, and let cool before using.
Line a baking sheet with parchment paper. In a bowl, combine the coconut, sugar, egg
whites, and vanilla and almond extracts and stir well. Spread on the prepared baking
sheet and refrigerate until cold, about 30 minutes.
Preheat the oven to 300°F (150°C). Line another baking sheet with parchment paper.
Scoop up the coconut mixture by heaping tablespoonfuls and pack into small, rounded
domes. Place on the prepared baking sheet.
Bake until the macaroons are golden, about 30 minutes. Transfer the macaroons to a wire
rack and let cool completely. Line the baking sheet with a fresh sheet of parchment paper.
Place the chocolate in a heatproof bowl set over but not touching barely simmering water
in a saucepan and heat, stirring often, until melted and smooth. Remove the bowl from
over the water. Dip the bottom of each macaroon in the melted chocolate to a depth of
about
1
/
4
