Dessert dogs - deep-fried cookie dough logs in hard meringue buns with cherry ketchup and caramel mustard
Binging with Babish · ♥ 211.3K likes · 7.9M views · 8 min video
Read about egg whites in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole egg whites
- 0.125 tsp cream of tartar
- 3 drops yellow food coloring
- 3 drops red food coloring
Separate three egg whites into a stand mixer bowl, add the cream of tartar and whip to a foam on medium high, one to two minutes.
- 2 drops blue food coloring
- ⅓ cup granulated sugar
Add the food coloring, then stream in the sugar on medium speed.
Bend cannoli molds so they stand, cover with aluminum foil, and spread the meringue over each to the shape of an inverted hot dog bun.
Bake at 225F for two and a half hours. Do not open the oven door; leave the meringues inside until the oven is completely cool, then peel off the foil.
- 1 stick butter
- ¼ cup white sugar
- ¾ cup brown sugar
- 1 whole large egg
- 1 cup all purpose flour
- ¼ tsp baking soda
- 1 tsp kosher salt
Cream the butter with the white and brown sugars, mix in the egg, then add the flour, baking soda and salt.
- bittersweet chocolate
Mix in the chopped bittersweet chocolate, mold the dough into hot dog shapes, cover with plastic wrap and freeze about an hour until solid.
- cherries
Pit the cherries and blend to juice, then strain into a small saucepan through a fine mesh strainer or cheesecloth, pressing the pulp.
- 2 tbsp sugar
Cook the juice down with the sugar for a few minutes to dissolve.
- 1 tbsp cornstarch
- cherry juice
Whisk the cornstarch with a few tablespoons of cherry juice to a slurry, whisk it in and simmer two to three minutes until thick.
- ⅓ cup water
- 1 cup sugar
Bring the water and sugar to a simmer without stirring until amber, about 10 minutes.
- ¾ cup heavy cream
Kill the heat and whisk in the heavy cream constantly until smooth.
- 2 tbsp butter
- kosher salt
After one to two minutes off the heat, whisk in the butter and season with kosher salt.
- 1 cup all-purpose
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ cup sugar
- 1¼ cup milk
Whisk the flour, baking soda, salt and sugar, then stir in the milk to a thin pancake batter.
A thin batter for the cookie dough
- 1 quart vegetable oil
Fry at 375F for two to four minutes until golden brown and crisp.
Set each log in a meringue bun and drizzle with the cherry ketchup and caramel mustard.
Assembling and tasting