[Sca-cooks] Walnut Macaroons - peri-oid recipe

[Phil Troy / G. Tacitus Adamantius]

On May 24, 2008, at 9:45 PM, Lilinah wrote:

> Also, i've read about people making macaroons with different nuts -  
> besides almonds or walnuts, they tried pecans (New World) or  
> hazelnuts, replaced weight for weight. I suspect it could also work  
> with pine nuts or pistachios.
>
> I don't know if this would work with Splenda, but i suppose it's  
> worth a try...

I STR there are marzipan variants in period Italian sources. As for  
Splenda, I can emphatically vouch for a combination of liquid Splenda  
for sweetness and polydextrose for the bulking, conditioning,  
tenderizing and stickiness of sugar in making almond macaroons.




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter