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Galaxy Desserts-Photo By Ellen Easton©2007 All Rights Reserved Check out more of Ellen Easton's articles called Tea Travels™. Macaroons This traditional French cookie may be sandwiched with flavored fillings of pastry cremes, fruit, ganache, or half dipped in chocolate. INGREDIENTS: 4 ounces granulated sugar 4 ounces almond paste 2 large egg whites (no yolks) PREPARATION: Prepare cookie sheet with parchment paper. Preheat oven 325 degrees F. In a bowl, mix together the sugar and almond paste. Slowly add egg whites and combine well. Place 3/4" round dollops at least 1/2-inch apart on the parchment paper. Bake in 325 degree F. oven for approximately 15 minutes or until golden brown. Remove from oven and allow to cool. Yields: 15
macaroons
Lightly beat the yolks. Add sugar and butter, beating continuously until the mixture is smooth. Add lemon juice and flour, continue mixing until well blended. Stiff egg whites until firm. Gently, fold stiffed egg whites into batter. Pour batter half way into a buttered and floured cake pan.
Note: if chopped almonds are
desired, sprinkle over the top of the cake before baking. Sliced
pineapple may also be added to the bottom of the pan coated with
butter and brown sugar, then add the batter and bake.
ELLEN EASTON, author of AFTERNOON TEA...TIPS,TERMS and
TRADITIONS and Good $ense For $uccess™, is a consultant to
leading hotels and tearooms, including The PLAZA and LADY
MENDL’s, is speaker and designer of related products to the
hotel, food service, retail and special event industries.
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