Recipe by Patrice Johnson
Hovdessert is a Swedish meringue cookie that I first read about in my ancient copy of the Time and Life Cooking of Scandinavia. In Swedish, hov means royal and hoof. This cookie is supposedly named for the court (think Pavlova), yet it looks very hoof like (at least mine do). The Chocolate Balsamic Sauce mimics a hard sauce and balances the sweet cookies with a bit of tart.
Calories per serving: 50 per serving
Prep time: 20 mins
Cooking time: 50 mins
Total time: 1 hour 10 mins
4 egg whites, at room temperature
Pinch of salt
1 cup super fine sugar
3-oz bittersweet chocolate , (use best quality possible)
1/3 cup cream
1/4 cup brown sugar
1-2 tbsp balsamic vinegar
2 tbsp butter
1. Preheat oven to 250 degrees Fahrenheit.
2. In large bowl beat egg whites and salt with a wire balloon whisk or electric beater until the mixture is foamy. Gradually beat in the sugar and continue beating for at least 5 minutes, or until the egg whites are very stiff and form solid, unwavering peaks when the whisk is lifted out of the bowl.
3. Cover baking sheet with parchment paper. Fill pastry bag with meringue and make 1-inch wide circles with 1½-inch tall sides with small opening in the middle (should resemble tiny baskets), or use a small ice cream scoop to drop mounds of meringue onto cooking surface.
4. Set sheet in middle of the oven for 50 minutes. If meringues take on any color, lower heat to 200 degrees. Finished meringues should be dry and crisp, but tender on the inside.
Melt chocolate with cream and sugar on low heat. Add balsamic vinegar and stir over low heat until well blended. Remove from heat, stir in butter until melted. Cool and spoon about 1 tablespoon of the sauce into or over each cookie.