Almond Rochers, by Kira

A recipe from my favourite bakery and cafe.
No, I have never been there. The bakery is in California.
I do have both of their books. The bakery is run by husband and wife,
Elisabeth M. Prueitt and Chad Robertson.
The dessert book I recieved recently, and Chad Robertson's bread book
was given to me by a friend a couple of years ago.
Their menu is seasonal and they work with local organic goods.
When the kids have grown enough to travel, this bakery is on my list of places to visit, along with a few other places in California.


Almond Rochers


Sliced almonds (I used almond meal) 1cup + 2 Tbsp


Large egg whites 2
at room temperature


Confection sugar 1 cup


Salt Pinch


Vanilla extract 1/2 tsp




Preheat the oven to 350F. Line a baking sheet with a non stick liner.


Spread the almonds onto the baking sheet and bake until golden brown, 7 to 10 minutes. Let cool completly. If you are using sliced almonds then break up into small peices.
If piping make sure there is no large pieces or it will clog the pastry tip.


Pour water into sauce pan about 2 inches, place over medium heat and bring to a simmer. Combine the egg whites, confection sugar and salt in a stainless steel bowl that will rest securely in the rim of the sauce pan, not touching the water. Whisk together and then place over the saucepan and continue to whisk until the whites are hot to the touch (120F), about 5 minutes. Remove the bowl from the heat and whisk vigorusly until the mixture is thick and glossy. Fold in the almonds and vanilla with a rubber spatula.


Scoop the meringue into a pastry bag fitted with a 1/2 inch plain tip and pipe onto the prepped baking sheet, forming "kisses" about 1 inch in diameter and spacing them about 1 1/2 inches apart. Or you can drop the meringue by tablespoonfuls onto the baking sheet, which we did.


Place baking sheet in the middle of the oven and keep the door ajar with a handle of a wooden spoon to allow the moisture to escape. Bake until the cookies puff slightly, crack along the sides, and feel dry to the touch, 15 to 20 minutes.
They will harden as they cool. Transer to a cooling rack and let cool.
Keep in an airtight container at room temperature for up to 2 weeks.