Comments on: Pecan Rochers

By: Adriana

Adriana — Tue, 29 Sep 2009 17:56:03 +0000

Wonderful site! I can tell it will quickly become one of my “get me through the work week” go to blogs.

I’m jealous your meringues turned out so spectacularly on your first try. It took me 5 or so tries before I finally got something that resembled a meringue. I even wrote some haikus about my meringue-related trauma. (http://thincrustdeepdish.blogspot.com/2009/01/if-at-first-you-dont-succeed-try-try.html). I’ll have to give your recipe a try!

By: sivan

sivan — Mon, 14 Sep 2009 12:54:43 +0000

ooo lala, I’m totally gonna make these!

By: Jeanine from Holland

Jeanine from Holland — Fri, 11 Sep 2009 12:20:58 +0000

When you leave out the nuts and form a big circle (springform size) with all off the batter, following all the other steps like you did, you become a really stunning pavlova. Put some unsugared or a little sugared whipped cream and the pulp of some passion fruits on top and you have a wowie dessert!

By: Tim

Tim — Thu, 10 Sep 2009 22:11:36 +0000

Welcome Chez Us and MsGourmet! Glad you found me.
Peg, thanks for the tip on the egg whites!
Martin, you’ll be glad you tried these! They’ll be especially good when pecans are available at Green City!

By: MsGourmet

MsGourmet — Thu, 10 Sep 2009 22:01:40 +0000

Have just discovered your gorgeous blogs via my dear friend Denise from Chez Us! Once I drop the kids to school I plan to make a cup of tea and have a read and dig around some of these stunning recipes :)

By: Chez Us

Chez Us — Thu, 10 Sep 2009 21:47:25 +0000

Just stumbled upon your site … love it! You have become my new favorite crush *blush* Keep cooking & keep feeding us

By: Peg

Peg — Thu, 10 Sep 2009 20:55:20 +0000

I, too love meringues and like to make bigger, flat ones to fill with fruit, and a little ice cream or whipped cream. The most important thing about these goodies is to make sure no fat whatsoever gets into the egg whites. If you accidentally get some yoke in with the whites, they’ll never whip up properly. I learned this the hard way, so I have never forgotten!

By: Martin Manalansan

Martin Manalansan — Thu, 10 Sep 2009 18:37:36 +0000

This is the next recipe I will attempt. These wondeful pecan meringue kisses are my Saturday morinng treats at Chicago’s Green City farmers market. I always savor them as I walk around with my coffee, looking at the enticing displays of fruits, vegetables and other artisanal organic products. I am going to dip the bottoms in chocolate and have them as an elegant part of a mignardise plate. Thank you!!!

By: Lori @ RecipeGirl

Lori @ RecipeGirl — Thu, 10 Sep 2009 13:20:38 +0000

I don’t have much experience w/ meringues either, but these look lovely. I’m thinkin’ I should give it a shot too.

By: Laura [What I Like]

Laura [What I Like] — Wed, 09 Sep 2009 20:35:31 +0000

This is awesome…I have all of those ingredients sitting in my freezer at this very moment! And my kitchen is feeling a bit pathetic since I’ve been out of town recently. A batch of these will most certainly warm things up nicely.

By: kickpleat

kickpleat — Wed, 09 Sep 2009 20:05:53 +0000

Wow.

By: Kerrin @ MyKugelhopf

Kerrin @ MyKugelhopf — Wed, 09 Sep 2009 14:58:22 +0000

Mmm, meringues! An absolute favorite of mine. Crispy on the outside and light and chewy on the inside. By the photo above, you don’t even realize there’s a nutty surprise inside. I love to play around with my meringues/rochers – using different flavored chocolate or extracts/powders. Now that you’ve got the basic proportions above, it’s time to play! I’ll try using powdered sugar as you did here, I usually just use granulated. Love it, thanks!

By: Janet

Janet — Wed, 09 Sep 2009 12:55:07 +0000

These are a holiday favorite of mine; though every time I make them, I wonder why I wait until the holidays!
Andilynn – I also put mini choc chips in mine. I have also made them with a tablespoon or two of cocoa (which adds very subtle choc. flavor w/o the fat.
Tim – can’t wait to hear about the rosewater/pistachio version – sounds delightful!!
Love your blog – happy belated blogday.

By: Andilynn

Andilynn — Wed, 09 Sep 2009 12:29:52 +0000

Definitely a recipe I will try, but on another day. It’s raining here in Southwestern PA. I love meringues, but have always been a little scared to make them. I guess I’ve been afraid they would come out flat. Do you think you could figure out a way to incorporate chocolate into them, Tim because these would be great to satisfy my chocolate cravings without any fat?

By: Angharad (Eating for England)

Angharad (Eating for England) — Wed, 09 Sep 2009 03:28:54 +0000

I’ve just discovered your blog and am in love! So beautiful. Love all your recipes and defo have some brilliant inspiration for new stuff…so thank you!

By: Jennifer

Jennifer — Wed, 09 Sep 2009 01:40:58 +0000

Beautiful. Does get you thinking about Christmas baking. Is this good or bad?

By: Pam

Pam — Tue, 08 Sep 2009 23:58:24 +0000

These sound (and look) heavenly! They would make a wonderful addition to a holiday cookie tray!

By: Beth

Beth — Tue, 08 Sep 2009 22:15:44 +0000

MMMMM. Have you been to Tartine? Heaven on earth.