Tuesday, September 27, 2011
Waste not, want more
I love meringue in all forms: cookies, pavlova, on top of pie. My only holdup is that it only requires egg whites, which means I end up wasting the yolks. And I hate wastefulness.
So when my roommate made the most delicious yolk pasta for dinner two nights ago, I was only too happy to put the whites to good use. Flourless chocolate cookies have the shiny topcoat of a good brownie but with a more condensed chew from the meringue-like base. As you guessed, the recipe doesn't call for flour, but it doesn't include butter either! Didn't see that coming, did you? Me, make a recipe without butter?
You can download a PDF of my take on the recipe, adapted from François Payard, here. Do it, it's pretty.