We like these!
Dulce de leche, vanilla and coffee ice cream;
we tried them all.
I was surprised how easy they were to make.
It's almost magical watching the egg whites and brown sugar
turn into a thick fluffy cloud.
It's been unseasonably humid here but this afternoon
the humidity dropped and didn't seem to affect the batter.
Folded in the pecans and ready for the pans.
I got out the Kouigns Amann rings
and also tried free hand shaping.
Honestly, this would be great as a nine inch
round cookie cake and sliced into wedges.
I wasn't thrilled with the texture of the ganache
and I'm certain it's because I used a different
brand of white chocolate.
That will teach me trying to save a trip to the grocery store
which carries my favorite Lindt White Chocolate.
There's a lesson to stick to tried and true ingredients.
So for someone, namely me, who does not like meringue,
these are really delicious.
That's two for two TBB meringue cookies.
Now if Rose could just make a chocolate version
I'd be very happy.
Rose Levy Berenbaum