Kingly Foods

Valentine’s Day is over and it’s back to regular business. As far as cooking goes that pretty much just means less desserts and more lunches and dinners. I’ll finish the weekend off (on a Monday) with another dessert though, a combo of the Saturday post.

The recipes for the basic meringues and the espresso zabaglione are the same, so I will only tell you what you need extra.

For the meringues you will need about 1.5oz of dark chocolate (around 54%). Melt the chocolate in a double boiler and let cool down, but not stiffen. Just so it doesn’t burn your fingers, stir it down carefully in the meringue batter. Make small cookie shapes and bake at 300F for about 10-15 minutes.If you did it right they will rise a tiny bit and be fluffy on the inside. If you did it wrong, like I did, they will be flat, crunchy on the outside and chewy on the inside. Still good though :)

And for the zabaglione we are trading the Grand Marnier for 1 cup hot espresso. So whisk up the egg yolks and sugar in a double boiler and when thickened and ready just add the hot espresso slowly and whisk it to a smooth liquid and serve in espresso cups.

Delicious!

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