Tag Archives: meringue

Basler Brunsli

Posted on 14 December 2013 by pattiblaine

Named for Basel, Switzerland, these chocolate meringue cookies are unusually spiced with cinnamon, nutmeg and cloves. After whipping up the meringue base, I folded it into a mix of ground almonds, cocoa powder, finely grated semi-sweet chocolate and a bit … Continue reading →

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Доцци бојаи

Posted on 12 November 2013 by pattiblaine

Доцци бојаи is my guess at the reverse transliteration of Sharon Tyler Herbst’s docci bojai. These cookies are Yugoslavian (remember that erstwhile republic?) in origin, and with their walnut-studded base, they are rich and crunchy. On top of that cookie … Continue reading →

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Zimtsterne

Posted on 17 October 2013 by pattiblaine

Zimtsterne, or cinnamon stars, are traditional holiday cookies of German origin. Meringue-based, they are delicate, light and airy. They are also a pain in the ass to make. Or maybe they would be a little easier with a few modifications … Continue reading →

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Sušvenkové cokoládové z dvojiho tēvsta

Posted on 28 September 2013 by pattiblaine

To the very best of my limited knowledge, Sušvenkové cokoládové z dvojiho tēvsta is Czech for “chocolate cookies of doubled dough,” or a close approximation thereof. Here’s what I like: A recipe that uses all the yolks, and exactly the … Continue reading →

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Gorikhivnyk

Posted on 28 August 2013 by pattiblaine

Despite several futile attempts to learn otherwise, I have no idea what gorikhivnyk means, or even exactly of what it might be a transliteration. Ґоріхівнйк, maybe? Maybe. Google did not help. Google Translate did not help. Sharon Tyler Herbst was … Continue reading →

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White chocolate-almond macaroons

Posted on 15 August 2013 by pattiblaine

Airy and delicate may be two of the descriptors Sharon Tyler Herbst used in her blurb about these cookies. I baked them on the 28th of June before leaving for Ohio and our first whirlwind of vacation on the 1st … Continue reading →

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Suspiros de almendras

Posted on 16 May 2013 by pattiblaine

Suspiros de almendras, or almond sighs, are so named because they are “light as a sigh,” says Sharon Tyler Herbst, and they are. Flavored with almond, lemon juice and zest, they are little clouds of sweet meringue. The recipe calls … Continue reading →

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Cookies, cookies, cookies!

Posted on 11 February 2012 by pattiblaine

This weekend, recovering from the nonstop work of the past two weeks, I went on a baking bender. First up, a US cookie: Chocolate chip hermits. I remember making hermits when I was young. They were my second favorite cookie … Continue reading →

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