Romula Yanes, Copyright © 2010 by Conde Nast Publications
Gourmet had always assumed that its readers were accomplished cooks, printing recipes that were written in a conversational manner, as if one cook was simply telling them to another in a kind of verbal shorthand. When the magazine changed the recipe format in 1982, it was a sign of how much things had evolved in America. No longer able to count on the readers' experience, Gourmet tried to make the recipe more accessible by separating the ingredients from the directions.
You actually need very few ingredients for these delicate cloud-light almond meringues, which are a play on pure texture. They weigh almost nothing, but when you put one of them into your mouth, it crunches audibly. Then the cookie slowly begins to dissolve, leaving the chocolate to linger in your mouth along with the faintest memory of meringue.
Makes about 4 dozen meringues
• 3 large egg whites, at room temperature
• 1⁄4 teaspoon cream of tartar
• 1⁄3 cup sugar
• 1⁄2 teaspoon almond extract
• 1⁄2 cup ground blanched almonds
• 4 ounces semisweet chocolate