Tartine. The storied bake shop in San Francisco. Everyone has a Tartine story, almost
all begin with the length of the line and include a remark on the size of their gougeres (softball). Even my own review includes both.
During my just under three-year-stint living in the Bay Area, I only visited Tartine the one time. I lived in Oakland and there were so many cakes to see and pastries to try. But their Cacao Nib Rocher is a sweet for the ages. Unforgettable. A mini-Matterhorn of vanilla scented meringue studded with cacao nibs. Such simple ingredients, it’s hard to imagine just why these are so spectacular. But they are.
The original from Tartine
Turns out, I could! Almost: I used to help my mom make meringues for some 1970s showstopper of a dessert so I used her instructions (a holiday nostalgia moment), which call for three egg whites, cornstarch, and granulated sugar. (Tartine’s Almond Rocher recipe calls for 2 egg whites and powdered sugar.) And yes, both recipes call for one cup of sugar. Friends, I just can’t. So I reduced to 3/4 cup and these are plenty sweet. They are crunchy on the outside and a bit marshmallowy on the inside. These are perfectly lovely for the holidays what with their snow white color and dark specks.
The meringues are delicious on their own, but I suggest balancing the sweetness by serving two on a plate with a small puddle of bitter orange marmalade (warmed and strained) to round out the flavor.
Cacao Nib Meringues a la Tartine
Adapted from the Tartine Cookbook
Ingredients
Whites from 3 large eggs (about 1/2 cup), room temperature
¼ tsp cream of tartar
Pinch of salt
3/4 tsp vanilla
1 Tbs cornstarch
3/4 c granulated sugar
½ cup cocoa nibs (I use Valrhona)
Preparation
Preheat oven to 250° F. Line two baking sheets with parchment.
Whisk the cornstarch into the sugar in a small bowl. Set aside.
Fit your mixer with the whisk attachment and combine the egg whites, cream of tartar, and salt in the bowl. Starting at low speed and gradually increasing to medium, whip until soft frothy peaks form.
Increase the speed to medium-high and gradually add the sugar/cornstarch mixture. Continue to beat until stiff peaks form when the whisk is lifted. Add the vanilla.
Continue beating until the mixture is glossy and very thick. Remove the bowl and, using a rubber spatula, gently fold in the cocoa nibs.
Using a #40 ice cream scoop, drop dollops of meringue on the prepared 
baking sheets. You should get about 10 on each sheet. Use a small spoon to drop any remaining meringue on the tops of the dollops on the sheet.
Bake for about 30-45 minutes, rotating and switching the sheets halfway through, until the meringues are crisp, dry to the touch on the outside (not sticky at all), and still white. When done, let cool on the pan on wire racks for 20 minutes or until completely cool.
Serve plain, or with two on a dessert plate alongside a teaspoon of bitter orange marmalade (1/4 cup heated in the microwave and strained).
Enjoy!
Here’s a thought. Make holiday cookies in September and take all photos. Then simply post, post, post in December.
Line a large rimmed baking sheet with parchment and set aside.
e a spatula or bench scraper to clean up any bits of dough clinging to the parchment around the log. (See pic at right: Pretty loaf on marble – no way to move that sticky baby to the pan. Use the parchment.)
Transfer slices to cookie sheet, standing them ½ inch apart. Bake 15-20 minutes, until barely beginning to brown. Cool on rack. Once completely cooled, can be stored airtight for about two weeks.
amusing, literary anecdotes. The photos are dark and mysterious, the preparation guidelines have an insider’s vagueness, the cover is a glorious matte paper that evokes the 1940s.
Cream butter and maple sugar in a medium bowl until fluffy. Add eggs, one at a time, mixing thoroughly after each addition.
stirring, cook until golden brown. (I get nervous around boiling sugar and color instructions. I clipped on a candy thermometer and let it go to 300F.)
before. Last year was favorites, this year it’s newbies. (And though I do indeed own 
Melt the chocolate in a heatproof glass measure in a microwave on the low setting, in 10 second bursts, until nearly melted. Stir until completely melted and set aside.
Scrape the batter into the prepared pan and smooth the top. David recommends using damp hands to press the mixture flat – works well.
Cool on a rack for 15 minutes, then run a warm knife around the edge to loosen it from the pan. Remove the springform carefully, then cool completely.
doesn’t know when to quit, am I right?
cider to about ¼ c of syrup. Let me tell you, that cider syrup is sensational! I used it to glaze the top of the tart. I kept coming back to it in my mind, so when I decided to make a pie, I started there. Added a few spices and reduced it down. Still. so. good. I used it as the sweetener for apples.
Use your favorite crust recipe for a double crust pie. I always go all butter, but I know some of ya’ll like your Crisco. If it tastes good to you, it’ll taste good in this pie.
I Brake for Bakeries 