Monday, March 14, 2016

Meringue Cookies (& Chocolate Ruffle Cake)

Meringue and I go well together (unlike genoise).  Maybe its beginner's luck, but I tend to have success with meringue-based things, thus far.  Despite this luck,  these meringue cookies,  look no where near professional, but then again, a 4 and a 7 year old piped up most of them.  (But even mine lacked a professional air.)  I think, the only thing easier than whipping these up, is eating them.

On the other end of the difficulty spectrum was the chocolate ruffle cake (or the chocolate roll cake in my case).   This recipe had 5 recipes within it; not your after-dinner-whip-up-dessert dessert.   And not a recipe to be repeated anytime soon or anytime, period.  That being said, I am glad I did it.

I have always wondered how cakes were wrapped in a thin sheet of chocolate; I had absolutely no idea how it could be done.  Making that sheet and wrapping my little cake was far and away my favorite part.

My favorite part to eat was the chocolate creme fraiche filling.

And wow, those ruffles have to be made with impeccable timing.

I will leave this one up to the professional bakeries from here on out, but I have a much deeper respect for the 5-7 recipes and the subtleties that go into a slice of cake like this.