I’m here just to say that this meringue is better than the cinnamon one. Well, that’s the truth. If you’re thinking now which one to make, I’m telling you – this one. With all certainty. It’s way-out. Delicious in all possible meanings of this word. No joke. I’ve made it twice during this week and I plan to make it again – it says it all, I think :)
Big thank you to Dorota for this recipe. Big big thank you :)
Recently, I’ve managed to get some new testers of my baking, which makes me really happy :)
By the way, they ate this Dacquoise and they’re all alive. Till now ;P
And the meringue…
Very sweet, very good, very favourite :)
You should not forget this recipe. Trust me.
Long time not done.
I’ve made a really really delicious something recently. I hope to post it soon :) But in the meantime, because of this something, I had some whites to experiment with :)
I chose this meringue and… I have to tell you, it was SO SWEET! And to tell you something more, sometimes no sweet limit is a good decision :)
The best thing is that I’ve got some spare whites again… So what kind of meringue should I make next time? :)
Do not ask me how many cookies I’ve made recently… A lot :)
These ones I made… just because :) For unexpected cravings :)
Just out of curiosity, I’ve checked how long it took me to make them. 10 minutes of preparation + 15 minutes of baking. Nice, isn’t it?
I used thick granulated sugar, which gave a nice crispy effect :)
Worth, really worth :)
Because there is a nice cake shop in my town.
Because they’ve got really nice cookies.
Because I had a craving.
Finding THIS taste was the main aim. Surprisingly, I managed to do it during the second attempt!
They are crumbly… like shortbread? :) Melting in the mouth, delicate in texture, intensely cocoa, almost lacking sweetness. And yes, what I like a lot, express :) Prepared and baked within half an hour :)
Very possible I’ll be still experimenting with them… If anything, I’ll let you know :)
A SMALL UPDATE :)
I made them once again, this time using brown sugar instead of icing sugar. And in my humble opinion, they’re even better! But you know how it is, different people, different taste :) It may be a good idea to check out both versions. The more cookies, the better :)
Remember when I was saying I was not a poppyseed fan? Well, not much has changed…
Why am I adding a recipe of a cake which is one big poppyseed? Why am I adding such a recipe then?
Gosh, how to find any logic in it? Let’s say, it seems to me that even people who are not fond of that kind of cakes will be appealed to this particular one! How come? No idea! But I’m the best example here :)
The cake is heavy, wet and you don’t need much of it to feel full :)
Therefore, if you are a person trying to experiment with poppyseed or you’re trying to “force” yourself to like poppyseed cakes, really really really check this recipe out. It may turn out to be a good decision :)
And about poppyseed itself. I’ve used… ground poppyseed for the first time in my life and in my baking… And not for the last time for sure :) I know, I know, traditionalists will kill me but it is so so convenient. With no disastrous effect on the taste :) I do recommend, I do:)