Daily Archives: November 15, 2012

Thursday Recipe Exchange: Chocolate-Walnut Flourless Cookies

nom nom nom

First off, I am still in denial that Thanksgiving is next week. I’ve done a test turkey and JeffreyW has done a test duck. I may use his orange glaze recipe for my next turkey, which I’ll stuff with sliced oranges and spices. And that reminds me, there will be no recipe exchange next Thursday. I did make some excellent turkey soup from my test turkey leftovers, I’ll try and post that recipe sometime next week so you’ll have it if you’re looking for something to do with your leftovers.

For tonight, we’re going to chocolate heaven. I’ve had these on my list to try for months and finally decided it was time. They did not disappoint and were very easy and quite addictive. The original recipe (here: François Payard’s Flourless Chocolate-Walnut Cookies) was suggested to me by fellow blogger Glutenvygirl ages ago. I looked over the original recipe and a couple of similar recipes and then tweaked this one just enough to suit my own tastes.

Fair warning, this recipe is a little messy. Or maybe it’s just me. Cocoa powder and powdered sugar are preternaturally attracted to me. By the time I was done cooking, my Laura Petrie inspired black-kick-around-the-house-outfit looked like there’d been an assassination attempt on it by a snowman and his cooler ninja brother. Although, I should have known better after that disastrous visit to Café De Monde in New Orleans while wearing a black t-shirt and dark blue jeans. C’est la vie.

Next time I try this recipe there will be an apron.

Now I have a challenge for you. Because of various recipes, I have egg yolks and about 14 oz of pumpkin puree leftover in my refrigerator that I need to use up before they go bad. Anyone have any good ideas that aren’t pumpkin pie? Heck, I’d even take a pumpkin pie recipe if it is out of the ordinary.

What’s for Thanksgiving Dinner this year? Staying home or going to grandma’s house (or equivalent)? Anyone trying something new and daring?

Okay, tonight’s featured recipe, which by the way is gluten-free:

Notes: To separate eggs, the easiest way I’ve found is the Nigella Lawson method of using your hand. It is quick and easy. The original recipe called for regular cocoa and 3 cups of powdered sugar, that sounded much too sweet, so I reduced that first thing and since I love dark chocolate I used 1/2 dark and 1/2 regular cocoa. Next time I think I would go full dark chocolate. It was still very sweet, but I’d be afraid of reducing the sugar more because I think you need the volume. That doesn’t mean I won’t give it try sometime. You need to let them cool completely otherwise they stick to the parchment. They were still warm when I pulled the first one off, and it left crumbs and wasn’t as structurally sound as the completely cooled ones ended up being. You’ll need parchment paper for this recipe or a silpat.

Flourless Dark Chocolate Walnut Cookies

  • 2 cups walnut halves or pieces
  • 2 cups confectioners’ sugar
  • 4 tbsp unsweetened cocoa powder
  • 4 tbsp unsweetened Dark cocoa powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3 large egg whites, at room temperature

Bowl, baking sheet, parchment, wire cooking rack

Toast walnuts for about 10 minutes at 350 degrees, cool and rough chop. Reduce oven temperature to 320 degrees.

While walnuts are cooling, whisk together the sugar, cocoa powder and salt until well mixed. Add walnuts and mix well. Add vanilla and then egg whites one at a time. Whisk to combine, but do not over mix. You want the batter to be about brownie mixture consistency. A bit moister than regular cookie dough, but not too moist, like cake batter (is that helpful?). Three egg whites might be the perfect, or may need to add one more. Drop mixture by the spoonful on parchment paper and bake at 320 degrees for 14 minutes. Move PARCHMENT paper AND cookies to a wire rack to cool. Do not remove until cooled completely. Makes 2 doz.

About these ads

Test Duck

 

This duck spent all day outside in my small electric smoker (12 hours!) and only managed an internal temp of 155 degrees so I moved it to my 350 oven to finish.  When the thermometer beeped 165 I took it out and brushed the glaze on and put it back in after boosting the oven past 400.  Just a few minutes set the orange/honey/ molasses mixture.  Now what do I do with it?

I started out just wanting the fat to cook potatoes with, duck fat being all the foodie rage some years ago.  News tends to filter slowly into the Heartland.  There are a few places to order duck fat online but they seemed uniformly too expensive – and I’m Cheap.  I did get a cup of fat out of this, a cup and a half , max.  This web site has good info, and lots of pictures, it gave me some good ideas for how to go about cooking this thing.  Not that I followed the instructions, of course.  I did see the utility of crosshatching the skin so I did that.  Cut my thumb, too, but I didn’t get much blood on the bird.I think I’ll dismember it and serve it along with rice and a roasted veggie or two.  I can picture thinly sliced breast atop a bowl of noodles, or in an upscale taco.

Follow

Get every new post delivered to your Inbox.

Join 457 other followers