SC - weekend cooking trials
Karen O
kareno at lewistown.net
Thu Aug 24 15:46:50 PDT 2000
Caointiarn started with:
> >From a llooooooonnng ago post (feb 16 1998) between Rebecca Tants &
Meliora de Curci,
and Meliora gasped:
> Oh my God, that *was* a while ago !! Which particular recipe are you
referring to?
>
> If this is this recipe: To make French Bisket Bread (macaroons) <snip>
Yep that's the one -- I used different porportions -- equal
ratios of egg whites & almonds, 3/4 of sugar (granulated)
The Italian cookbook measures were: 11oz almonds, 1 cup + 3 Tabs
sugar, 1/2 tsp vanilla, 4 egg whites, pinch of salt.
> The proportions I use are:
> 200gms (or one American cup?) almond meal or freshly ground almonds
> 200gms (or one American cup?) icing sugar (what you guys call powdered
sugar - but without anti-caking agents)
> 2 eggs whites.
> some rosewater.
> I find that the oil in freshly ground almonds can sometimes upset the
mixture and I end up with almond brittle!
I was using almonds leached for almond milk, so the "oil" was less.
I guess)
I'm gonna experiment some more, with an eye toward the "french biskit"
ratios maybe try a more finely ground sugar.
Thanks for the feedback
Caointiarn
More information about the Sca-cooks
mailing list