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Chocolate Nut Bars
Jun. 1st, 2022 01:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valoiseFor the past few years I've been looking at the history of cookies and biscuits and have flagged many recipes to try. This recipe for Chocolate Nut Bars from Fannie Farmer Merritt's 1912 book, A New Book of Cookery looked very simple, just a thin meringue flavored with chocolate and nuts. https://archive.org/details/newbookofcookery00farmrich/page/324/mode/1up
Chocolate Nut Bars
Whites 6 eggs
14 ounces powdered sugar
3 ounces unsweetened chocolate
1/2 pound Jordan almonds
Beat egg whites until stiff and add gradually, while beating constantly, sugar; then carefully cut and fold in chocolate which has been melted and slightly cooled and two-thirds of the nut meats, blanched and chopped. Spread mixture one-fourth inch thick in two buttered dripping pans, sprinkle with remaining nuts and bake in a slow oven forty minutes. While warm cut in finger-shaped pieces, using a sharp knife. For serving arrange on a plate covered with a lace paper doily.
Changes I made:
I only baked 1/2 of the recipe, using 3 eggs instead of 6
I had walnuts handy, so I used them instead of almonds.
I baked on parchment paper instead of a buttered cookie sheet
No temperature was given, but meringues are often baked at a low temp, so I tried 225° F, a setting I found in a modern cookbook.
I thought it my an interesting way to bake meringues, instead of dropping them onto the parchment paper as individual cookies, just spread them out and cut into bars while they're still warm. They weren't quite set, I maybe should have raised the temperature a little or left them in the oven a little longer. These were very, very sweet. If I try them again I would definitely cut back the sugar by a LOT
Chocolate Nut Bars
Whites 6 eggs
14 ounces powdered sugar
3 ounces unsweetened chocolate
1/2 pound Jordan almonds
Beat egg whites until stiff and add gradually, while beating constantly, sugar; then carefully cut and fold in chocolate which has been melted and slightly cooled and two-thirds of the nut meats, blanched and chopped. Spread mixture one-fourth inch thick in two buttered dripping pans, sprinkle with remaining nuts and bake in a slow oven forty minutes. While warm cut in finger-shaped pieces, using a sharp knife. For serving arrange on a plate covered with a lace paper doily.
Changes I made:
I only baked 1/2 of the recipe, using 3 eggs instead of 6
I had walnuts handy, so I used them instead of almonds.
I baked on parchment paper instead of a buttered cookie sheet
No temperature was given, but meringues are often baked at a low temp, so I tried 225° F, a setting I found in a modern cookbook.
I thought it my an interesting way to bake meringues, instead of dropping them onto the parchment paper as individual cookies, just spread them out and cut into bars while they're still warm. They weren't quite set, I maybe should have raised the temperature a little or left them in the oven a little longer. These were very, very sweet. If I try them again I would definitely cut back the sugar by a LOT
