Last night I had had a major cooking session. Mostly prep for the Seder I'm going to Friday. I caramelized a bunch of onions; made a crust-less polish cheese cake from our French Jewish cook book (for a dinner party Sat); made the batter for matzoh balls; and chopped so veggies for dinner.
However the biggest project was French Macaroons. Our cookbook suggested filling them with chestnut spread which is delicious, so I just had to try it. The macaroon batter is easy to make -- just powdered sugar and almond flour folded into egg whites. There is so much dry stuff it look like it won't fold in at all, and then it does and you are left with a nice thick batter. The 1st batch I made was under cooked and wouldn't come of the tray right. It ended up as a big sticky (but yummy) mess. I knew what went wrong and I really wanted the macaroons for the seder. So I decided to make another batch and bake them a bit longer. They worked perfectly -- came right of the tray and they looked lovely. I definitely want to make these again. I think they are going to be my default thing for using up extra frosting.
However the biggest project was French Macaroons. Our cookbook suggested filling them with chestnut spread which is delicious, so I just had to try it. The macaroon batter is easy to make -- just powdered sugar and almond flour folded into egg whites. There is so much dry stuff it look like it won't fold in at all, and then it does and you are left with a nice thick batter. The 1st batch I made was under cooked and wouldn't come of the tray right. It ended up as a big sticky (but yummy) mess. I knew what went wrong and I really wanted the macaroons for the seder. So I decided to make another batch and bake them a bit longer. They worked perfectly -- came right of the tray and they looked lovely. I definitely want to make these again. I think they are going to be my default thing for using up extra frosting.
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