Okay, so I’ve been a little absent lately. All of a sudden life got real and busy and I got a little behind on things. So, in recompense, you get 5 blog posts this week. Yep. 5 whole blog posts, all of which will involve Tabasco sauce. “Why Tabasco?” you ask. Well, friends, because they issued me a challenge. The Tabasco 10 Ingredient Challenge, to be precise.
Pursuant to the terms of the challenge, I am one of ten bloggers who will be developing and posting five recipes this week, all of which are comprised only of the following ingredients: (1) Tabasco Original Red Sauce, (2) Swordfish or Tuna, (3) Brioche, (4) Eggs, (5) Any two of Mint, Basil or Cilantro, (6) Dark Chocolate, (7) Eggplant, (8) Cherry Tomatoes, (9) Cider Vinegar and (10) Maple Syrup. Salt, pepper, oil and sugar are all considered “free” ingredients.
I know most people probably go straight to savory when thinking about hot sauces, and I’m certainly one of them. However, I decided to spice things up a bit (get it?) and kick the week off with a sweet recipe. Given that neither flour nor milk is on the list of available ingredients, I decided to go with a meringue cookie. I used cider vinegar in lieu of lemon juice or cream of tartar, mixed some Tabasco sauce into the meringue for heat and then folded in dark chocolate, both melted and chopped. Usually chocolate meringues are made using cocoa powder so as to avoid weighing down the meringue, but I kept to the word of the ingredient list and went to straight up dark chocolate instead. The consequence is that, while light and crisp, these meringue cookies are a little flatter than you may be used to. However, I think they look lovely − kind of like river stones, worn smooth and flat from rushing waters.
- 4 large Egg Whites, room temperature
- ¼ tsp Cider Vinegar, plus more for initial wipe down
- ¼ tsp Salt
- 1¼ C Sugar, granulated or castor
- 1 Tbsp Tabasco Original Red Sauce
- 3 oz Dark Chocolate, melted and cooled
- 1 oz Dark Chocolate, finely chopped
- Preheat the oven to 250 degrees F and line two baking sheet with parchment paper.
- Wipe down the bowl and whisk attachment of your stand mixer with cider vinegar, as well as any spatulas you will be using with the meringue. This is to remove any oils or residues that may be lurking on your tools. Oil is the meringue killer.
- Add the egg whites, cider vinegar and salt to the bowl and begin to mix on low, gradually increasing the speed to med-high.
- Once the egg whites start to get light and foamy, start slowly adding the sugar, streaming it in ¼ c at a time.
- Continue beating the eggs until they form a firm, glossy meringue and stiff peaks appear.
- Whisk in the tabasco sauce and then stir ⅓ of the meringue into the melted chocolate to lighten it up.
- Fold the melted chocolate back into the rest of the meringue, followed by the chopped chocolate. The meringue will deflate a bit, but that's okay. It will still taste marvelous.
- Transfer the meringue to a pastry bag fitted with a round tip and pipe half-dollar sized dollops of meringue onto the parchment-lined baking sheets.
- Place the meringues in the oven and let them slowly bake for 2 hours. Once they've finished, turn off the heat and let them sit in the oven until both they and the oven has cooled somewhat, then transfer the cookies to wire racks to fully cool.
- Store in an airtight container.
- If you don't have pastry bags and tips lying around, a ziptop bag with the corner cut off works nearly as well.
If you liked this recipe, you may be interested in the following recipes:
Spicy Chocolate Cookies | Peaches Please
Spicy Dark Chocolate Cookies | Baker Betty
Spicy Chocolate Pecan Cookies | Homesick Texan
If you are interested in seeing what the rest of the bloggers in the Tabasco Ten Ingredient Challenge are cooking up, here are links to their blogs!
This post is sponsored by Tabasco. All recipes and photographs (other than the Tabasco 10 image) are my own.