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Showing posts from January, 2010

#1 Cajun Macaroons (1941), p. 2

Amaretti fresh from the oven. The editors of The Gourmet Cookie Book selected a light almond cookie as their favorite of those published in 1941.  The book contains one from each year, 1941-2009, the duration of the Magazine's publication.  This one has a recipe nearly identical to an amaretti recipe I have, the main exception being that my amaretti have no flour, so are celiac-friendly. Amaretti are best eaten as soon as they emerge from the oven - crisp on the outside, and chewy with the egg-white and almond paste mixture on the inside. The macaroon recipe, in contrast, says these are best a few days later, kept in a sealed container. I made the sacrifice and taste-tested these at two intervals. Right off the parchment, the macaroons have the same texture as amaretti, and the flour might extend the recipe a bit farther, as almond paste is the most expensive ingredient. Two days later, they are very chewy, the same consistency throughout, and the last bits in my mouth crun