rochers: meringue and toasted silvered almonds in big crispy-on-the-outside, fluffy-on-the-inside-mounds. a recipe from the tartine bakery cookbook, from the tartine bakery in san francisco, ca.

miss craftapalooza suggested meringues with cream for my strawberry glut, but there was something about these that beckoned. probably the toasty loveliness of slivered almonds that don't just dot the meringue, but create a virtual haystack within--no nibble shall be nutless, i tell you. the original recipe says it makes 30 small cookies, i managed to eke out a dozen of these giganto versions. piping is recommended, even though the almond pieces will clog the tip; also, results can be unbecoming. just stick to heaping teaspoonfuls (or tablespoonfuls) and you should get something similar to a favourite golden wrapped confection. eaten out of hand, or coarsely crushed over sliced strawberries and cream, these are big rock cookie mountains i'll take over the candy version, any day.


I must honestly say that not only are the recipes that you present delicious, but that your photographs are beautifully shot... your blog is truly inspiring! From reading your blog for a few months now I've even been inspired to travel to Guam in the next few years.

keep up the wonderful work, and thanks.


nICE NICE yummmy yummy in your tummmy! ;)

The rochers are gorgeous, as are your words... "virtual haystack within" and "no nibble shall be nutless"... I agree about the look - I'd pick your rustic nutty mounds any day over some prissy piped poo.

hi candace, thanks for stopping by, and if you ever do come to guam, let me know!

n, yes!

hi cathy, "prissy piped poo" is pretty priceless too :)

Yummmy. Do these do well in the humid hot places like Hawaii?

hi acornbud, shhhh, i'll let you in on a secret: the first batch of photos i took of this were terrible, so this photo is from the second shoot with the same cookies almost a week later. they are still crispy and dry! a semi-miracle on guam. i think it's a combination of making a swiss meringue (cooking the meringue) and the powdered sugar, which has a lot of cornstarch in it, so it's much firmer than a regular meringue.

Hi, I search for coconut jam and end up at your blog (I think I'm lucky your pictures are great). I will try your recipe (this rocher), hope I can make it good as yours.