Almond Rochers

I used to keep a blog, which has since fallen into the infinite abyss of internet obscurity. I began to favor pen and paper as my medium of choice for recording my thoughts, observations, and interactions. I wanted something tangible I could bring with me and observe on the spot, or something that I could keep completely private.

For a time I tried doing a food blog, but I was not in a place where I cooked regularly enough to keep it up, nor in a place where I really used recipes (I still don't, most of the time).

But recently I started to catalogue my favorite recipes (ones I had adapted, and ones I had taken from my favorite books or blogs) and began to photograph those creations to keep track of my progress and how I had learned. One of those that I chose was the recipe for Almond Rochers from the Tartine Bakery book when I discovered that I would soon be moving across the country, and would no longer have access to this amazing bakery within 30 minutes of my house

Almond Rochers (from Tartine Bakery in San Francisco)

Ingredients

• 1 cup and 2 tbsp sliced almonds
• 2 large egg whites (at room temp)
• 1 cup confectioners sugar
• 1/2 tsp vanilla extract
• pinch of salt

Directions

1. Preheat oven to 350 degrees
2. Break almonds into 1/4 inch pieces or smaller, depending on whether you will be spooning or piping them. Toast in oven until golden brown and let cool
3. Combine egg whites, confectioners sugar and salt in stainless steel bowl over a double boiler. Whisk ingredients together over simmering water until egg whites are hot to the touch (about 5 minutes)
4. Remove egg whites from heat and beat on high speed until egg whites are glossy and hold very stiff peaks (note: it is important to use an electric mixer. I tried doing this by hand and it's like trying to whip glue)
5. Fold in almonds and vanilla with a rubber spatula, being sure not to lose volume
6. Pipe 1 inch meringue kisses onto parchment lined baking sheet, or drop by the tablespoon
7. Bake cookies for 15 minutes with oven door slightly ajar. They will puff at the sides and feel dry but soft to the touch. Cool completely before serving.

I used to keep a blog, which has since fallen into the infinite abyss of internet obscurity. I began to favor pen and paper as my medium of choice for recording my thoughts, observations, and interactions. I wanted something tangible I could bring with me and observe on the spot, or something that I could keep completely private.

For a time I tried doing a food blog, but I was not in a place where I cooked regularly enough to keep it up, nor in a place where I really used recipes (I still don't, most of the time).

But recently I started to catalogue my favorite recipes (ones I had adapted, and ones I had taken from my favorite books or blogs) and began to photograph those creations to keep track of my progress and how I had learned. One of those that I chose was the recipe for Almond Rochers from the Tartine Bakery book when I discovered that I would soon be moving across the country, and would no longer have access to this amazing bakery within 30 minutes of my house

Almond Rochers (from Tartine Bakery in San Francisco)

Ingredients

• 1 cup and 2 tbsp sliced almonds
• 2 large egg whites (at room temp)
• 1 cup confectioners sugar
• 1/2 tsp vanilla extract
• pinch of salt

Directions

1. Preheat oven to 350 degrees
2. Break almonds into 1/4 inch pieces or smaller, depending on whether you will be spooning or piping them. Toast in oven until golden brown and let cool
3. Combine egg whites, confectioners sugar and salt in stainless steel bowl over a double boiler. Whisk ingredients together over simmering water until egg whites are hot to the touch (about 5 minutes)
4. Remove egg whites from heat and beat on high speed until egg whites are glossy and hold very stiff peaks (note: it is important to use an electric mixer. I tried doing this by hand and it's like trying to whip glue)
5. Fold in almonds and vanilla with a rubber spatula, being sure not to lose volume
6. Pipe 1 inch meringue kisses onto parchment lined baking sheet, or drop by the tablespoon
7. Bake cookies for 15 minutes with oven door slightly ajar. They will puff at the sides and feel dry but soft to the touch. Cool completely before serving.