A recipe from the lead character, Tia Monroe, of Food Whore: A Novel of Dining and Deceit:
“Even if you’re not particularly food-obessed, you probably have one. A bite, a dish, a sip that changes your life somehow. Tia’s dish is a plate of cookies. Dacquoise drops connect her with her family, give her national recognition, and finally put her face-to-face with Michael Saltz.”
Makes 40 cookies
4 egg whites, room temperature
1 teaspoon cream of tartar
2/3 cup powdered sugar
2/3 cup granulated sugar
2 1/4 cups chopped nuts (a mixture of pecans, hazelnuts and cashews)
1 cup of almond flour
Preheat oven to 350 degrees F.
In an electric mixer, whisk egg whites on high until foamy, about 1 minute. Add cream of tartar and mix until fluffy, about another minute. Mix together the sugars and add to egg mixture, one tablespoon at a time, while on medium-high speed. Continue to whisk until shiny and stiff (a peak stands up straight and doesn’t fall over.) Gently fold in nuts and almond flour.
Cover two baking sheets with parchment paper. Spoon meringues onto tray with two tablespoons, leaving about an inch between drops. Turn off oven and leave inside for at least 2 hours and up to overnight.