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!
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.
holidays. The bright freshness of the lemon and the super crunch is refreshing amidst the heavier, spicier seasonal sweets.
Press dough into an even 1/4-inch thickness on prepared baking sheet. Brush with egg white; sprinkle with almonds and crystal sugar.
Stir together chopped almonds and the 2 tablespoons of sugar in a small bowl. Set up a production line of your bowl of egg white, the nuts, and your prepared baking sheets. Using a small ice cream scoop (1-inch), scoop level amounts of dough and roll into balls. Dip balls into the egg white and then into the almond-sugar mixture. Space 1 inch apart on prepared baking sheets.
chocolate, cakes and the ubiquitous candy cane. There’s nothing more cheerful than a candy cane but many of us, after the age of 13, like looking at them more than eating them. I don’t know, hard candies and sugar sticks – it’s tough to keep the dentist out of my head.
In a large bowl, beat butter and powdered sugar with an electric mixer until fluffy. Add egg yolk and beat until blended. Add egg whites and extract, and mix well. The mixure will look grainy, don’t be alarmed. Gradually beat in dry ingredients. Stir in 1/2 c crushed candies.
The recipe yields about 4 dozen cookies. The dough freezes well so you can make mini batches throughout the holidays. Just let it defrost in the fridge for several hours before using. (PS, I’ve never tried this, but I imagine you could scoop all the dough, dip the tops in the crushed candy and THEN freeze the dough balls. Give it a try!)
cookies. I love to make them, give them, exchange them, receive them. Over the years, I’ve narrowed my personal baking selection down to a handful of exceptional, easy to make recipes. These are cookies that turn out great every time and each is a showstopper in terms of taste, texture, and beauty. Each also stands up to freezing, shipping and storing.
ing your hands, carefully work the flour into the butter mixture. Be gentle, you don’t want to overmix the dough.
Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to rack to cool completely.
I Brake for Bakeries 