LCBO Food & Drink Holiday 2018

BAKING  FOR ONE & ALL

These rustically shaped “rock” meringues call for a higher heat than traditional meringue cookies, leaving them lightly golden on the outside with a wonderfully chewy centre. While they need to be baked off in batches, there’s no need to rush, as the mixture is per- fectly stable standing at room temperature in between bake times. 2 cups (500 mL) toasted sliced almonds, divided 1¼ cups (310 mL) icing sugar 6 egg whites, at room temperature 1 vanilla bean, seeds scraped 1 cup (250 mL) granulated sugar ⅓ cup (80 mL) water ¼ cup (60 mL) finely chopped candied ginger 1 Arrange racks at centre and bottom thirds of oven. Preheat to 300°F (150°C). Line 2 baking sheets with parchment. Set aside. 2 In amediumbowl, combine 1½ cups (375mL) almonds with icing sugar. GLUTEN-FREE ROCHER MERINGUES

3 Using a stand mixer, whisk egg whites with vanilla seeds on medium-high speed until stiff peaks form, 4 to 5 minutes. 4 Meanwhile, combine granulated sugar with water in a small saucepan set over high heat. Without stirring, cook until mixture reaches 240°F (116°C) on a candy thermometer. 5 With the motor of the stand mixer still run- ning, carefully pour cooked sugar syrup into egg whites in a slow stream along the sides of the bowl. Continue to whisk on medium-high speed until completely cooled to room temper­ ature, up to 10 minutes. Using a spatula, gently fold in almond mixture along with candied gin- ger just until combined. 6 Using two flatware spoons, drop scoops of meringue 1 tbsp (15 mL) in size onto prepared baking sheets, spaced 1 inch (2.5 cm) apart. With the back of one spoon, swoop an inden- tation into each centre. In a small bowl, lightly

crush remaining½ cup (125 mL) almonds using your fingertips, then sprinkle overtop. 7 Place sheets in centre and bottom thirds of oven. Reduce heat to 250°F (120°C). 8 Bake for 40 minutes, switching sheets half- way through, until surface is dry to the touch. Transfer to a wire rack and let cool, 10 min- utes. Remove from baking sheets and let cool completely. Repeat with remaining meringue

mixture and almonds. Makes 96 meringues

WHAT TO SERVE Taylor Fladgate 10 -Year-Old Tawny Port VINTAGES ESSENTIALS 121749, $35.95 Williams & Humbert Dry Sack Sherry LCBO 13565, $14.00

190  FOOD & DRI NK HOLIDAY 2018