COCOBEAT

“Gluten-free” has become almost a food fashion statement in recent years, but I always wonder how someone can live without good pizza, pasta, baguettes, croissants and many delicious sweet creations. This cookie is for everyone – whether you eat gluten-free or don’t. When you bake these cookies your house will smell like warm chocolate … perfect for the cooler season. Yes, chocolate season is coming now. And be sure to save those egg yolks… for pastry cream, flan or crème brûlée – all good, traditional and gluten-free!     Flourless Chocolate-Walnut Cookies, Ultra-chocolatey!   Recipe adapted from Chocolate Epiphany, by François Payard   Makes 36 cookies   Ingredients: 2/3 cup unsweetened cocoa powder 2 1/2 cups confectioners’ sugar 1/8 teaspoon salt 4 large egg whites, at room temperature 1 teaspoon pure vanilla extract 2 cups walnuts, lightly toasted and roughly chopped 1 cup of dark chocolate chips   Position 2 racks in the upper and lower thirds of oven and preheat the oven to 350°

Nougat is a wonderful chewy candy made with sugar, honey, nuts, whipped egg white, and sometimes dried or candied fruit. It is used in a variety of candy bars, often coated with chocolate (e.g., Snickers), and is sometimes added to ice cream.  It originated in Italy, where it is called “torrone,” but it also has been very poplar in France an d all over Europe.  Our European reporter, Flora Noel, visited a small family nougaterie in Lille, France. Visiting a “Nougaterie” — France Enjoy, and discover nougat!