"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Parisiennes, by Paula Breid, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 egg whites 1 tbsp vinegar 1 c sugar 1/2 tsp salt 3 squares unsweetened chocolate, 1 c finely chopped almonds grated 1 c chocolate chips 1 tbsp shortening
Beat egg whites with vinegar and salt until foamy. Beat in sugar, 1 tablespoon at a time. Fold in grated chocolate and nuts. Drop by scant teaspoon on a greased baking sheet. Bake at 275º just until set, 15-20 minutes. Melt chocolate chips and dot the tops of each cookie with a dime-sized dollop.
A light and crispy meringue-type cookie that my mom would make at Christmas time.
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