Comments on: The way a cloud would

By: Rachel Page

Rachel Page — Wed, 11 Feb 2015 03:35:28 +0000

This is a totally tempting recipe and I can’t wait to make it.

By: black.of.the.woods

black.of.the.woods — Mon, 30 Jan 2012 16:20:20 +0000

Molly, your writing brings me so much joy! Thanks for your humor, your reflectiveness and your love of food. I keep sending your posts to a dear friend of mine who lives in Seattle, especially when you mention restaurants and other food landmarks.

By: black.of.the.woods

black.of.the.woods — Mon, 30 Jan 2012 16:20:20 +0000

By: Sprinzette

Sprinzette — Sun, 05 Sep 2010 17:56:23 +0000

Many moons after you wrote this, I've just made a variant of these, and they are perfect.

Thank you for riding me of my meringue angst.

By: vonmoishe

vonmoishe — Mon, 11 May 2009 17:39:00 +0000

I made the rochers twice the weekend, once with almonds and once with chocolate chips. I've never attempted any Tartine recipes before.

It worked absolutely fine both times. You just have to make sure to beat the hell out of the meringue in the stand mixer (5+ minutes on high speed). It should be super thick and glossy, and the meringure should be almost impossible to shake off the whisk. That's when it's done.

By: Ryan

Ryan — Tue, 21 Apr 2009 04:55:00 +0000

Hi Molly- this is now the 2nd comment I’ve left in one day…I found your site today and here it is nearly midnight in Wisconsin and I can’t stop reading…and dreaming of what I’ll bake first thing in the morning. I had to comment b/c I too have had nothing but trouble with every single recipe I’ve tried in the Tartine book…very discouraging and I’ve been a home baker for years. Thanks for posting this recipe b/c I’ve been wanting to make good rochers ever since a trip to provence with our boys a few years back- they were delicious and you can’t find them here in Wisconsin! Thanks, too, for a very enjoyable evening of reading and salivating over your recipes! -stephanie

By: Melinda

Melinda — Tue, 24 Jun 2008 05:44:00 +0000

Molly,This post is late in the game but here goes. . .I’ve made the almond rochers from the Tartine cookbook several times and they’ve turned out nice. I also make them twice as large– closer in size to the bakery version at Tartine. I haven’t tried to replicate Tartine’s cocoa nib version. I wonder if there is a trick to it, something they do differently than with the almond ones. The only other thing I can say about them is that I use very fresh eggs from my chickens, sometimes the eggs are still warm. I have found fresh eggs make the best meringue.

By: amisha

amisha — Sun, 11 May 2008 00:15:00 +0000

i agree completely about traveling and coming home. it’s so strange at first, and then it’s like discovering everything you love all over again. and i just tried cocoa nibs for the first time a few days ago. i kept thinking, where have these been all my life?? nibs wrapped up in a creamy cloud of goodness would be even better, i think. xo

By: Alanna @ A Veggie Venture

Alanna @ A Veggie Venture — Sun, 04 May 2008 14:50:00 +0000

Just wanted to let you know that your post is featured on BlogHer, < HREF="http://www.blogher.com/write-first-read-techniques-improve-blog-writing" REL="nofollow">Techniques to Improve Blog Writing<>! ~ AK

By: sarah

sarah — Fri, 25 Apr 2008 14:22:00 +0000

I made some meringues recently and then decided they were even better and silly good as smores put on top of melted chocolate on a graham cracker. Now, chocolate inside! I’ll have to try it.