Almond Rochers

I need to go to Tartine to see if the bakery actually makes them better than these homemade ones. I find that hard to believe since the ones that we made at Walter's were incredible! Walter's friend Emory joined us this Wednesday to show us his technique to making the almond rochers. He used an adapted recipe from the Tartine recipe book.

Ingredients:

1 cup (4oz) sliced almonds

1 cup (4oz) confectioner's (powdered) sugar

1 tsp vanilla extract

2 large egg whites, at room temperature

Salt

Directions:

* Pre-heat oven to 350

* In oven, toast almonds on baking sheet. Let cool to room temperature. Crush with hands.

* Mix egg whites and sugar. Add vanilla extract and pinch of salt.

* Over double boiler, stir mixture until warm.

* In mixer, beat until mixture has stiff peaks. When you lift the mixer, it should be viscous and stick to the mixer blades, not dripping off.

* Stir in almonds. Put it in a pastry bag. Or go ghetto and use a big ziplock bag, snipping one of the corners.

* Line baking sheet with parchment paper.

* To create each rocher, place opening of pastry bag close to sheet and squeeze. Do not lift immediately as merinque oozes out. Instead let it build a foundation, about 2-3 inches in diameter. Continue squeezing as you lift, so that the rocher is shaped like a cone about as tall as it is wide.

* Bake until outside looks dry and starts to crack.

* Let cool before serving.