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

[Robin Carroll-Mann]

There's a walnut marzipan in the Anonymous Andalusian.  Though I
suspect Urtatim already knows that...

Brighid ni Chiarain

On 5/24/08, Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net> wrote:
>
> 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
>
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-- 
Robin Carroll-Mann
My NEW email is rcarrollmann at gmail.com