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There’s only one thing that can make a Friday better than the sheer excitement of a weekend ahead, and that’s a dessert delivery! Last Friday, I got a package of desserts made by Christina Tosi, the pastry chef of Momofuku Milk Bar. In the box was a passion fruit meringue with Fruity Pebbles and a Cocoa Pebbles bar. Does the kids cereal throw you? Well, if you’ve been to the Milk Bar, then you know that Tosi loves adding whimsy to her creations, like her cereal-milk soft serve and “crack pie.” It’s that playfulness that makes me love Milk Bar so much, despite my grudge that they now serve cake “truffle balls” instead of actual cake slices.

After devouring both that night, I decided that the meringue had won the key to my heart. I loved the flakiness of the shell and the tang of the passion fruit curd center. Plus the colorful presentation was so in line with Tosi’s knack for turning desserts into “treats.” The crunch bar is great too, but, for me, the flavors weren’t as exciting as the meringue’s.

Included in the box were Tosi’s recipes for these treats, and duh, of course I’ll share them!

Fruity Pebble Meringues

What to get

  • 4 egg whites
  • ¼ tsp salt
  • 1½ cups confectioners sugar
  • 2 cups Fruity Pebbles, finely crushed

What to do

1. Preheat oven to 200°F. Whip egg whites with electric mixer on high speed until fluffy. Sprinkle in the salt and mix well.

2. Sprinkle in the confectioners sugar, mix well for 2 minutes until glossy and stiff. Add cereal and mix well.

3. Pipe rounds or drop tablespoons full of mixture 2 inches apart onto greased baking sheets. Sprinkle remaining cereal on top.

4. Bake 2-3 hours until meringues have cracked and hollowed out. Pipe or spoon in passion fruit curd.

For Passion Fruit Curd

What to get

  • 1 egg
  • ¼ cup sugar
  • ½ tsp salt
  • 3 tbsp passion fruit puree
  • 2 sticks butter, melted

What to do

1. Whisk eggs, sugar and salt until smooth in a microwaveable bowl. Whisk in passion fruit puree and butter.

2. Microwave on high in one minute intervals, stirring each time until mixture is thick and custard-like.

3. Refrigerate one hour or until set before using to fill the meringues.

*Makes about 2 dozen meringues

Cocoa Pebbles Crunch Bars

What to get

  • 5 cups Cocoa Pebbles
  • 2/3 cup coconut flakes
  • ½ cup nonfat milk powder
  • 1 cup mini marshmallows
  • 2 stick butter, melted
  • ¾ cup dulce de leche or other caramel sauce

What to do

1. Preheat oven to 325°F. Mix cereal, coconut, marshmallows and butter.

2. Press firmly into a greased 6-inch square baking pan. Bake 25 minutes. Hot out of the oven, drizzle caramel sauce over the bars and cool completely.

*Makes two dozens bars

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