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Flaky Finger Cookies With Chocolate Meringue
(Mazurek Czekoladowy)
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| What You Need: |
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1 recipe for mazurek pastry
8 egg whites
1 cup sugar
1/3 cup cold water
2 ounces bittersweet cooking chocolate, melted and cooled
1/3 cup sifted confectioners' sugar
4 ounces blanched toasted almonds, pulverized in a nut grinder or with a mortar and pestle
1 tablespoon finely grated fresh lemon peel
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| How To Cook: |
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1. Prepare and roll out the mazurek pastry,then bake in a 375°F oven for 10 minutes, or until the top is pale gold.Remove from the oven and cool to room temperature on the baking sheet.
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2. Preheat the oven to 225°F. In a deep bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.
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3. In a small saucepan, bring the sugar and water to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 220°F on a candy thermometer, or until a few drops spooned into ice water immediately form a soft ball.
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4. Beating constantly, pour the hot syrup in a thin stream into the egg whites and continue to beat until the meringue is smooth and thick. Still beating, pour in the melted, cooled chocolate and slowly add the confectioners' sugar.
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5. With a rubber spatula, gently but thoroughly fold in the almonds and the lemon peel. Spread the meringue evenly over the entire surface of the cooled pastry.
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6. Bake in the middle of the oven for 1 hour, or until the meringue is dry. Remove the pan from the oven and, with a lightly buttered knife, cut the mazurek czekoladowy into strips about 2 inches long and 1 inch wide. With a metal spatula, carefully transfer the cookies to a wire cake rack and cool to room temperature before serving.
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| Serving Size: about 6 dozen cookies |
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