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Pistachio macaroons.
These have got to be the heroin of the cookie world, and, as if the taste wasn't good enough, they're very delicately green.
Unlike most of the baking I photograph, I did mostly nothing for these. I twisted the pliers to get the oven to temperature, and I shelled the pistachios.
BUT TOMORROW TOM WILL TEACH ME, HE SAYS!
Macaroons from Fritz Pastry Shop in Chicago, IL. These are French or parisian style macaroons. These delicate cookies are prepared by sandwiching two petite cookies together with a flavored cream or jam. With each bite, the crunchy and chewy cookies give way to their creamy filling.
Adding sugar to the egg whites.
Recipe here: www.foodnetwork.com/recipes/paradise-macaroons-recipe/ind...
I used a little more sweetened condensed milk and pecans instead of macadamia nuts.
Yesterday, I made a custard pie filling for a friend that used 4 egg yolks... and then I remembered this macaroon recipe from Alice Mendrich used 4 egg whites. I made them, and while they are indeed the best the day they are made, they are still delicious slightly softened. I'm taking them on a trip, and may try toasting them in a warm oven to revive.
You can find the recipe here, via Food52.
Little Mackenzie is nearly 2 in this shot and is hilarious, smart, cheeky and really just adorable. I am a proud auntie.