The Adult Cookie Sandwich
In looks, this pair of treats are elegant and decorous. But in terms of taste and texture, they very much remind me of cookie sandwiches - the crisp and chewy without affording the loveliest contrast to the creamy and lush within.
Triple Chocolate Meringue Puffs
The original recipe is a unique take on meringue glacée, with whisper-weight chocolate meringues anchoring a scoop of chocolate ice cream or bittersweet chocolate sorbet, crowned by an extravagant swirl of chocolate whipped cream. I've used the pastry chef's Deep Chocolate Cream recipe instead of ice cream as the filling (thus making it closer in character to a meringue chantilly rather than a meringue glacée) so the dessert can be assembled ahead of time - a useful trait in a dish if, like me, you get unnecessarily stressed by the prospect of last minute work. My favourite part was piping out the Botero-esque meringue rounds - plump, peaked poufs resembling chubby chocolate kisses. As Dorie Greenspan advises, deconstructing the dessert (a messily delicious affair, incidentally) requires both spoon and fork.
Chocolate and Hazelnut Dacquoise
Here, discs of hazelnut and almond dacquoise - a cross between meringue and cake in texture - sandwich an intense bittersweet chocolate cream ganache. To maximise the crunchy circumference-to-chewy centre ratio, not to mention succumb to my obsession with miniaturisation, I piped out the batter in small rounds intended for individual servings instead of the 9-inch circles called for.