Recipe for Peach Saboyan and Meringue Cookies

Zabaglione: Sweet Wine Custard Paired with a Crispy Holiday Treat

© Larry Ervin

Mar 1, 2008

Egg yolks are used to thicken many French sauces. Or maybe you're making a meringue pie and your left with a bowl of lonesome egg yolks in the refrigerator. Three days later you get nervous about them going bad and you throw them out.

Solution? Pair your recipes like in the two presented here. Egg yolks are integral to saboyan; the meringue cookies turn egg whites into delicious cookies usually reserved for holidays.

Saboyan is not at all tricky. I does require constant whisking, so don't try to multi-task while you're making it. If your dinner guests will distract you, best make this up ahead. Serve saboyan warm or chilled, over your favorite fresh fruit or it’s happy to stand on its own in a stemmed wine glass, topped with a dollop of whipped cream if you like.

Saboyan with Peaches

You Will Need: Either a double boiler –or– a heat proof bowl that fits into a medium saucepan

• 4 peaches, peeled, pitted and cut into bite-size wedges
• 6 egg yolks at room temperature (see About Separating Eggs)
• 2 Tbsp sugar
• 1/4 cup Sauterne
• 1 Tbsp grated orange zest
• 3 Tbsp Grand Marnier

1. Divide the peaches between four individual dessert bowls. Glass goblets really show off this dessert.
2. Bring water to a simmer in the bottom of a double boiler or saucepan. Test to make sure the water does not touch the bottom of top part of the double boiler or bowl when inserted.
3. When the water is simmering whisk the eggs and sugard together until thick and pale yellow. Be sure to whisk down any egg mixture from the sides of the pan or you will have scrambled eggs.
4. Add the Sauterne and orange zest and continue cooking, whisking vigorously, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
5. Stir in the Grand Manier and pour over the peaches.

Crisp Meringue Cookies with Hazelnuts

Review the basics of separating eggs, beating egg whites and folding in added ingredients.

You Will Need:

Cookie Sheet lined with Parchment Paper

Stand Mixer with the Wire Whisk -or- a non-reactive bowl and hand whisk or electric mixer (the bowls and whisks/beaters must be scrupulously clean.)

• 8 egg whites
• 1 tsp cream of tartar
• 1/4 tsp dash salt
• 2 cups powdered sugar
• 4 tsp vanilla extract
• 2 tsp almond extract
• 1/2 cup chopped hazelnuts

1. Preheat oven to 275F.
2. In the bowl, beat the egg whites until frothy,
3. Add the cream of tartar and salt and continue beating until soft peaks form.
4. Gradually springle over the sugar, 2 Tbsp at at time, and continue beating until the whites are stiff and glossy.
5. Fold in the vanilla and almond extracts, then the nut pieces. When folding ingredients into egg whites, use a large metal spoon in a cutting and folding motion. Don't stir or you'll lose the air and deflate the meringue.
6. Drop by generous tablespponfuls onto the paper-lined cookie sheet.
7. Bake until the snowy peaks start to turn golden, about one hour.
8. Slide the paper lining (and the cookies) onto a wire rack to cool completely.

Yield: 24-30 cookies.

Variations:

Walnuts, Pecans, Almonds may all substitute for the hazelnuts, or they can be made with no nuts at all. Semi-sweet chocolate bits may be substituted or added to the nuts. Yum.

Hungry for more? Find out what's happening in French Cuisine, Check out more recipes that demystify the basic techniques and ingredients of French Cuisine. Explore the cuisine of France's Regions beyond Paris.

Fresh Peach

Saboyan over Fruit

Meringue Cookies

Either Walnuts or Hazelnuts Work Here

Not to Mention Chocolate Chips!

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