Chef Alain’s Weekly Recap – Week 42
May 8, 2015
Chef Alain’s Weekly Recap – Week 42
Chef Alain’s Blog
Chocolate. Good or Bad for You? – Part Three: 14 Known Health Benefits Of Dark Chocolate.
1. It provides cardiac protection: Dark chocolate lowers blood pressure, which lowers risks of heart attacks and strokes. It supports vascular health by helping to relax blood vessels with its nitric oxide content. Regular dark chocolate intake has shown a 37 percent reduction in cardiovascular disease, and a 29 percent reduction in stroke. Read more HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
This week, Mark Moxom and I interview Owen Hablutzel. If you have ever wondered where organic food comes from and what type of farms it’s grown on… Then our next guest is just the right person to provide answers to that and many more questions. See our interview HERE
Chef Alain’s Video of the Week
How to be a Farmer. Moms Across America filmed this in Asilomar, CA at the Eco Conference by Zen Honeycutt. The intention is to inspire all ages to get involved in organic farming in some way. Watch it HERE
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Meringues au Cacao et aux Amandes. Cocoa and Almond Meringues
This dessert is light as air and perfect to go with your frozen desserts: ice cream or fruit sorbet. Or, if you can’t wait for the sorbet, eat them as is. It contains a good amount of fiber from the nuts and antioxidants from the cocoa powder.
Servings: 4
Yield: +/~ 20 meringues
Prep Time: 20 min.
Cooking Time: 20 min.
INGREDIENTS
2 egg whites
A knife point of cream of tartar
4 oz fine granulated sugar (about ½ cup)
3 Tbsp unsweetened cocoa powder
2 oz sliced almonds, (or chopped walnuts, pecan or hazelnuts), toasted
2 baking pans fitted with parchment paper
1 tablespoon or pastry bag fitted with a star tip
PROCEDURE
1. Preheat your oven at 250˚F.
2. Prepare 2 baking sheet pans with parchment paper.
3. On a separate sheet pan, toast your almonds until golden-colored.4. The best way to prepare this recipe is with a stand mixer, if you have one.
4. This meringue is called a French meringue (it’s true, I promise! If you want to know more, visit one of my classes).
5. Place your egg whites and cream of tartar in the mixing bowl. Start mixing on medium speed while you prepare the rest of your ingredients. Weigh the sugar in a measuring cup.
6. Sift the cocoa powder into a bowl. Add your toasted almonds. Mix together.
7. When everything is ready, increase the speed of your mixer to high. As soon as it looks light and fluffy, add your sugar progressively until it forms firm peaks. Fold in the cocoa powder and almonds.
8. Drop dollops of meringue on your baking pans. Separate them to allow for expansion. Bake for 1 hour, door ajar, at 250˚F until dry.
9. Cool and store in a box with a tight lid.
Comments?
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Book Reviews
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GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Merci! Chef Alain Braux
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