Paul "Paolo" Mozzicato guides Mozzicato Bakery as manager and principal, and leads a Hartford, Connecticut, operation known for its authentic Italian flavors. Among the creations of Paul "Paolo" Mozzicato are Roccoco, a chocolate merengue cookie that combines light, crunchy texture and whole nuts such as almonds and hazelnuts.
With a cloud-like appearance, the classic merengue is crisp on the outside and a bit chewy inside, as it virtually melts in the mouth. The key to achieving this consistency has to do with the way in which sugar and egg whites are combined.
First the egg whites are whipped until frothy, followed by sugar, as the whipping process continues. The sugar is added at an extremely gradual pace, which helps it dissolve and ensures a silky, rather than grainy, texture. Other items such as nuts and cocoa powder can be added at this time. The mixture is fully whipped when the meringue takes on a steady, tall-peaked contour as the whisk is lifted from the bowl.
The meringue mixture is next baked in an oven that has been preheated but is not too hot. This produces cookies that are crisp without being brown or having cracks. In cases where the cookies will be stored before being eaten, ample time is given for them to cool down and dry out before covering.
