Fresh Fruit Pavlova

If I were to rank my favorite cloud-like desserts it would start with meringue and end with cotton candy. Granted, there are really only two items that fall into this category but they are both light and fluffy and delicious.

You may call this a gigantic meringue or a perfect pavlova but in either case, you should fill it with an apricot sauce or whipped cream--or even hot fudge--top it with some berries and serve it with lobster, cheese, guacamole, chips, popcorn, hummus or whatever else your next dinner party serves up.

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Pavlova

4 large egg whites
Pinch of salt
1 cup superfine or regular sugar
1 tsp white vinegar
1/2 tsp vanilla
1/2 tbsp cornstarch

Make the pavlova: Preheat oven to 350°F  and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper.

Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl.

In a large bowl of a heavy-duty mixer fitted with whisk attachment, whip egg whites and salt, starting on low, increasing to medium speed until egg whites start to bubble and soft peaks begin to form (~2 to 3 minutes).

Increase speed to medium-high and slowly add the sugar mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar. Increase speed and whip until meringue is glossy, and stiff peaks form when the whisk is lifted.

Gently spread the meringue inside the circle on the parchment paper, making sure the edges of the meringue are slightly higher than the center. 

Place in oven and immediately drop temperature to 250°F. Bake for 1 hour 15 minutes or until the outside is dry. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. Tip: bake this at night and leave in the over until morning!

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Chocolate Almond Tweed Torte

Having a good flour-less chocolate cake recipe on hand is key. It can be made for any occasion (including Passover) or any person (including those with a gluten intolerance). It can be made at any skill level (read: it is easy) and is essentially a big block of chocolate. So unless your friends and family hate chocolate, you are set. Oh, and distance yourself from those people as quickly as possible. 

But I'm sorry to say that flour-less chocolate cake can be a bit boring. Sometimes it needs fruit or caramel or marshmallow creme (with which I have a slight obsession) to bring out the flavor. So when I happened upon this recipe, I was pretty excited.

This flour-less chocolate cake includes almonds which are only second to coffee when it comes to things that make chocolate taste better. This cake has texture and flavor and will last at room temperature for as many days as it will take you to eat it.

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Chocolate Almond Tweed Torte
from The Washington Post

1 cup (5 ounces) whole almonds, with or without skins
7 ounces good-quality unsweetened chocolate, roughly chopped
1 cup (7 ounces) granulated sugar
1/8 tsp kosher salt
1 cup egg whites (~7 to 8 large eggs)
1/4 tsp cream of tartar
 

Make the cake: Position an oven rack in the lower third of the oven; preheat to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper, then grease the pan with cooking oil spray.

Combine the almonds, chocolate, 1/2 cup of the sugar and the salt in a food processor; pulse until the almonds and chocolate look very finely chopped but not completely pulverized. 

Combine the egg whites and cream of tartar in the clean, dry bowl of a stand mixer; beat on medium speed until soft, moist peaks are formed. Gradually add the remaining 1/2 cup of sugar, continuing to beat until the egg whites are stiff but not dry.

Add one-third of the nut mixture to the egg whites; use a large flexible spatula to fold it in by hand until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest.

Scrape the batter into the pan, spreading it evenly. Bake (lower rack) for 25 to 30 minutes, until the torte rises and is golden brown on top and a toothpick inserted in the center of the cake emerges free of batter, other than a little melted chocolate. Transfer to a wire rack to cool.
 

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Peanut Butter Cookies

Cookies are usually described as chewy or crunchy but what about creamy? This recipe makes a creamy, slightly crumbly, peanut buttery, requires-a-glass-of-milk, cookie.

If that wasn't enough to sell you on this cookie, hopefully its simplicity will: peanut butter, butter, sugar, flour, and an egg. And best of all? You can fill it with a peanut butter buttercream or drizzle them with a honey glaze and a sprinkle of salt. 

And, yes, this recipe is written in grams...and I am not sorry about keeping it that way.

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Peanut Butter Cookies
from Edd Kimber

300g smooth peanut butter
125g unsalted butter
225g light brown sugar
1 legg
175g all purpose flour

Make the cookies: Preheat the to 340°F. Place the peanut butter, butter and sugar into the bowl of a stand mixer, fitted with the paddle attachment and beat for about 3-5 minutes or until the mixture is smooth and evenly combined. 

Add the egg and mix together until fully combined. Add the flour to the mixture and on low speed mix briefly until the flour has been combined and a dough has just been formed being careful to not over-mix the dough.

Using a size 50 scoop, scoop the dough onto a parchment or silpat lined baking sheet.

Use a fork dipped in flour, to press and cross into each cookie before baking the cookies. Bake for 13 minutes or until lightly browned around the edges. 

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