Flourless Fudge Cookies

There are some days where you just need to bake or cook or create something tangible with your bare hands. On those days where you feel just plain old shitty, I find one of two things helps: making something in the kitchen, or re-reading Harry Potter and the Goblet of Fire (especially the QWC campsite scenes).

I haven't baked anything since the honey lemon poppyseed cake, but I'm happy to say I've cooked a lot and have at least also made more of an effort to try new savoury recipes. I'm still contemplating sharing those as they seem pretty basic, but whatever, this is my blog and my outlet, right? I'll write what I want, and hopefully what I write helps somebody else too.

This weekend was Father's Day weekend, so I cooked up a bit of a frenzy today. Made dad a lemon Victoria sponge trifle (cream and curd were too runny, so I stuffed everything into a trifle bowl and added more cream and curd), taught dad how to make his own beef burger patties (and hence had a bit of a burger party at home), and this last one was for myself... I made these little fudgy chocolate cookies that really bear absolutely no resemblance to any cookies I've ever made or had. They're little imposters; just pieces of fudge pretending to be cookies and therefore harmless.

They're easy enough to whip up, and I kind of freaking love them, so thought I'd put it up for my own safekeeping (sincerely doubt anybody still reads this blog considering my lack of discipline in updating it).

Flourless Fudge Cookies
Makes 30 large, hand sized cookies

• 3 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 5 large egg whites
• 1 tbsp vanilla extract 
• 1/2 cup semisweet mini chocolate chips
• Sea salt flakes to top (optional)

1. Preheat oven to 180°C and line 2 or 3 baking tins with parchment paper
2. Combine the sugar, cocoa powder and salt in a large mixing bowl, then add the egg whites and vanilla extract. Stir to wet the ingredients, don't worry... it really is meant to be that sticky and tough to handle 
3. Stir in the chocolate chips
4. Dollop 1 tablespoon sized bits of the batter onto the tins, be sure to space them quite generously as these things will spread. (edit: upon tasting these again, I'd say add some sea salt flakes on top before baking to counter the sweetness) Bake for 8 to 10 minutes or until the tops are glossy and crack a little like in the photos 
5. Remove from the oven and cool completely on the tins. Don't attempt to move them too early, they stick to the paper and you'll end up leaving half the cookie on the tin. Store in an airtight container

Kiwi & Passionfruit Pavlova

Ever since my trip to New Zealand at the end of last year, where our gracious hostess had left a homemade pavlova in our fridge for our Christmas pudding, I have been tempted to recreate the recipe. And as the pavlova is NZ's national dessert, there was an abundance of recipes in most of their souvenir and curio shops (such as a very cute apron with the recipe embroidered on the front that my aunt bought). Yet, as friends may know, I have always been a bit wary when it comes to working with egg whites (as in whipping or separating them).

Last weekend though, I felt like it just needed to be done. I just had a craving for that crispy crunchy shell, and the icky-sweet marshmallowy centre, with tangy cooling fruits over the top... Mmmm! Besides that, it has also been a while since I've challenged myself with a recipe.

So being the paranoid baker that I am, to prepare the kitchen for whipping meringues in an incredibly humid country (we live on the Equator), I drew all the curtains in the house, put the air-conditioning and de-humidifiers on, and shooed my sister out (body heat, ya know? LOL) of the kitchen. After a good half hour of house conditioning, I felt it was safe to begin...
Pavlova recipe
from an embroidered apron bought in NZ

• 4 large egg whites, room temperature 
• 220g caster sugar
• 2 tbsp cornflour, sifted
• 2 tsp white vinegar

1. Preheat the oven to 150C
2. In your thoroughly grease-free large mixing bowl, with the whisk attachment, whip the eggwhites (with a pinch of salt) until stiff peaks form (roughly 8-10 minutes depending on the climate)
3. Add sugar slowly, whisking well as you go
4. Add the cornflour and vinegar, whisk until just combined
5. Shape the meringue onto non-stick paper on your baking tray
6. Reduce the oven temperature to 120C, bake for 1 hour 20 minutes, after which you prop the oven door open with a wooden spatula, and allow the pavlova to cool in the oven with the oven

Toppings

• 150ml whipping cream, refrigerated
• 1 tsp vanilla
• Pinch of salt
• 1 kiwi fruit, sliced thinly
• Passionfruit seeds

1. Pop your mixing bowl and whisk in the freezer for up to 10 minutes, then when you're ready, whisk the whipping cream, vanilla and salt until fluffy (about 8 minutes, do not overwhisk as this will turn into butter)
2. Gently (I am telling you three times, gently) pipe or cover the top of the pavlova with the cream, then drizzle over with the passionfruit seeds, and arrange the kiwi slices as you like

Caution: this recipe is VERY sweet, though the texture turned out perfectly! I was so surprised that it worked on my first try, as I fully expected it to only work on the third try. My new oven is a godsend, I swear. My aunt mentioned a way to make it less sweet while retaining that texture... I'm going to give that a shot this weekend, and if it works, I'll definitely share the recipe with you.
Lots of love,
Nabs