Croquants variation

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Joined Dec 1, 2015
Has anyone used pecans in croquants?  I can find a few recipes but they are predominantly almonds and hazelnuts.  I wonder if that is because they are more popular in France or because of the tendency of pecans to burn a little more?
 
3,987
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Joined Dec 18, 2010
French meringue cookie. Pecan is an American nut so that's likely why they aren't traditionally used. But they will work just fine.
 
615
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Joined Dec 1, 2015
I figured that was the reason for the scarcity of recipes but hey, what's a cooking forum for if not to ask for experience?  /img/vbsmilies/smilies/rolleyes.gif
 
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Joined Sep 21, 2010
I just looked up croquants. They look delish. Dorie Greenspan (in Around my French Table) makes a version with salted cashews, and another with fruit and nuts. I don't see why you couldn't use whatever nut you want.

Thanks for bringing this up! Worth trying!
 
3,987
824
Joined Dec 18, 2010
There is also an Italian version. Traditionally with almond and hazelnuts. I'm interested in trying a pignoli version.
 
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Joined Dec 1, 2015
The pignoli sounds nice.  I'm interested in egg white recipes as there are so many others that need the yolks....
 
3,987
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Joined Dec 18, 2010
Me too. I have an addiction to creme caramel so often have excess egg white. I freeze them in measured amounts until inspired for a merengue dessert. Soon it will be something like this, or a Pavlova.
 
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Joined Jan 4, 2011
Did my post seem to imply something other than that?
NO ... Not at all. It's just that I was gonna say what Brian said ... up to the point that HE said it ... and I was kinda left with nothing to say. 
 
615
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Joined Dec 1, 2015
Me too. I have an addiction to creme caramel so often have excess egg white. I freeze them in measured amounts until inspired for a merengue dessert. Soon it will be something like this, or a Pavlova.
Or clarified stock.....

@IceMan   Got it.

I've been making lots of pavlova recently.  I had a group coming over and made a massive one on a sheet pan

 
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