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.
In the 
one-bowl recipe on the back of the 
chewy one like the kind they sell at 
Combine sugars in a medium mixing bowl. Add the chocolate-butter mixture and whisk to combine. Add the Egg Beaters, in two additions, whisking after each. Whisk in the vanilla. Add the flour and salt, whisking until combined.
discoveries you make almost daily, of other bloggers, artisanal makers, baby brands, established brands you’ve never heard of. And of course the endless falling in love, over and over, with recipes, tastes, and photos. Food porn is real as you. well. know.
Slice (aka Millionaire Shortbread) and 
ang forward,” losing an hour of sleep. I also always seem to crave citrus and berries on spring forward Sunday, so the recipe was perfect. The extra special bonus was that I had an excuse to buy 
Preheat oven to 350. Arrange two 12-hole silicone financier pans on baking sheets and set aside.
harden a bit around them.
Cool in the molds for 30 minutes before removing to a rack and cooling completely.
I’m a person who, let’s say, has more rainy days than most people. I’ve managed my depression for decades with medication, but I still occasionally have moments when the clouds gather. Then, as with any other occasion really, I head to the kitchen. Because what I want is to feed myself.
cornmeal cake recipe and “rustic” is the perfect word for it. It’s homey, flavorful but not sweet, and utterly delicious. So naturally I wanted to possess an entire book of such recipes!
Note: At this point, my batter looked more like cookie dough. I couldn’t imagine folding beaten egg whites into it. So I added enough whole milk to make a smooth cake batter. If you find yourself in a similar situation, gradually add the milk, up to a 1/4 cup, until your batter looks right.
Pour the mixture into the prepared cake pan, smoothing the top with an offset spatula.
Cool in pan on rack for 15 minutes. Unmold and cool on rack completely. Dust with powdered sugar to taste.
offering, of all things, a cookie.
wl with plastic wrap and refrigerate for at least one hour. (according to Jocelyn, two hours is better!)
Bake 14-16 minutes until brown. Remove from oven, sprinkle with sea salt and let cool on sheets 10 minutes before moving to a rack to cool completely. I rushed the cooling step and created little caramel aliens on the bottom of my rack.
all that baking, I came across a recipe from Alice Medrich that cried out to be tried. So even though I’ve been rolling [in] dough for a week, I had to make one more batch of cookies.
to expect from this cookie. I knew it would be good (Medrich, dried fruit, butter), but I wasn’t prepared for just how good. The kind of good that makes you laugh out loud.
In a medium bowl (with a mixer set on low), beat butter with the granulated sugar until smooth and well blended but not fluffy. Add the egg, vanilla, and both zests, and beat until smooth. Add flour mixture and mix until completely incorporated.
On a sheet of parchment at least 17 inches long, roll one piece of dough into a rectangle 8.5 inches by 16.5 inches. With a short side facing you, scatter half of the dried fruit on the bottom half of the dough. Fold top half of the dough over fruit, using the paper as a handle. Gently peel paper from the top of dough. (If it sticks, chill dough for a few minutes until the paper peels easily.)
e edges. Then cut it into 4 strips and then cut each strip into 4 pieces to make 16 squares. Place cookies 2 inches apart on lined or greased cookie sheets. Repeat with remaining dough, fruit, and sugar.
include this one which I just discovered: Chocolate Molasses Buttons. These are a variation on the traditional molasses crinkle through the addition of cocoa and a chocolate ganache to dress them up. The cookie is crisp-chewy and the flavor is addictive. The molasses comes through clearly here, so if it’s not a favorite, I suggest you go with a traditional molasses crinkle using 
Pour the crystal sugar into a shallow dish. Using a small ice cream scoop with a capacity of about a tablespoon, portion the dough into balls. Roll the dough balls in the crystal sugar, coating each one completely. Even space 12 of balls on each prepared baking sheet, spacing evenly.
cup. Melt in the microwave on low in 30 second bursts, stirring well after each interval. Stir in the molasses. Transfer the ganache to a small Ziploc bag or disposable piping bag (I use a small sandwich bag draped into a drinking glass) and work it toward the corner. When ready to fill the cookies, snip off a tiny bit at the corner and fill the indent of each cooled cookie. Let sit at room temperature for about 1 hour or until the ganache is firm.
24 cookies.
I Brake for Bakeries 