In Marianne’s blog about Vegas, she references Payard Patisserie and Bistro in Caesar’s Palace. Since returning form her trip there, Marianne compiled and sent me an array of gifts inspired from both her trip to Vegas and our impending September 2013 trip to New York City. Among the treasures she sent was Francois Payard’s newest cookbook Chocolate Epiphany.
Before receiving the book itself, Marianne passed this recipe on to me. I made these cookies several weeks ago and if they are any indication of the goodies contained in the book, I am in for some delicious treats.
The cookies are large and look as though they will be heavy and brownie-like in consistency.
Nothing could be further from reality. They are light, airy and oh so moist. The recipe makes about twelve cookies and around my house that doesn’t last long. These beauties were gone in less that two hours.
(Photo: Kang Kim)The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties, available at Payard’s Upper East Side pâtisserie and featured in his new book, Chocolate Epiphany (Clarkson Potter; $35).François Payard’s Flourless Chocolate-Walnut Cookies2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extractPreheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
P.S. I am up to my eyeballs in wedding prep. We are nine days away and counting. Plenty of wedding blogs will follow soon after.
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