I have been participating in Tuesday with Dorie somewhat sporadically. I decided when the Baking Chez Moi project started that I would not try to bake every recipe. Just the ones that sound good to me. This week’s recipe, Cocoa Crunch Meringue Sandwiches, is one that I couldn’t resist. Not only is it chocolate, but it is also grain-free, so my grain-free, chocolate-loving husband could enjoy it too.
Meringues are fun to make. Sweetened egg whites whipped to stiff peaks are transformed to lightweight, crunchy treats in the oven. In this case, cocoa and finely chopped almonds are gently folded into the egg whites before baking. The finishing (decadent) touch is the ganache sandwiched between two meringues.
One thing I appreciate about Dorie Greenspan’s dessert recipes is that they (for the most part) do not make huge amounts. For the Cocoa Crunch Meringue Sandwiches, this was especially helpful as they really are best eaten the day they are made. The recipe only made 8 sandwiches, with was the perfect amount.
My family enjoyed this little treat!