Pine nuts pressed into the almond flavored cookie. One of my favorites. Bought Bleecker Street Rocco’s Pasticceria last week when I was at my sister’s.
I have a recipe from a former colleague’s mother. Here’s the link to the 2012 blog post.
Italian Amaretti cookies are gluten and dairy free.
And delicious if you like almond flavor. These are store bought Amaretti but I found a recipe to try with just four ingredients- almond flour, sugar, egg whites and almond extract.
Coffee, conversation, a little knitting refresher, too. She came bearing gifts of pastry from La Gourmandine. thanks Jen.
Macarons go for about $2.50 apiece at the French bakery. Martha Stewart said you could bake them at home for about 18 cents apiece. My friend V did some quick calculations in my kitchen and seems it’s more like 50 cents each
I’ve watched a video several times, purchased the best ingredients, and splurged for a baking mat with perfect circles embossed in the material. (Not factoring the equipment into the cost.)
Here’s the result. Some of the macarons seemed a bit chewy. Did I underbake them? Was the humidity a factor? Did I whip the egg whites correctly? Did I fold the dry ingredients sufficiently? I let them sit before I put them into the oven. Perhaps I used too much batter on each circle as the seemed to puff up like white mushrooms. I will watch another video I found The Science of Macarons. If you have made them before please share any tips.
I got the ganache right. Had to put it over hot water after awhile as it firmed up, though.
I found another recipe to try next batch.
