[Photograph: David Vergne]

A combination of textures and techniques bring chocolate and vanilla together in a fine way in these meringue domes from La Boulange Cookbook: Cafe Cooking at Home.

Tips: One of the great things about the book are the pictures accompanying each step, making short work of tricky wording. But since we can't print those, here's a bit of guidance: pipe the flat meringues by nearly touching the tip of the pastry or storage bag to the cookie sheet, and move in a spiral, making sure the edges touch. For domed meringues, angle the point towards the cookie sheet at a nearly 90° angle, and move up while squeezing.

Tweaks: The recipe ends with "pour the white and dark chocolate shavings over the meringues." You would be better served gently dipping an inverted dome into a bowl of white or dark chocolate shavings.

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Le Dome »

As always with our Bake the Book feature, we have five (5) copies of La Boulange Cookbook to give away.


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