Karli and I have been brainstorming about a lot of things lately: packaging, gift boxes/sets, displays, getting our own kitchen space, buying our own freezer - (which we did today - woo hoo!), but most importantly, we brainstormed about cookie flavors. I've been working on new vegan-friendly cookies and continuing the gluten free cookie challenge. We thought a macaroon would be a nice addition to our arsenal - delicious and gluten free to boot.
Everyone knows that the best recipes always start with chocolate. How can you go wrong with that?!
Macaroons are made with egg whites, so I had to seperate the yolks. You have to be very careful not to get any yolk in the whites. Also, make sure that your bowl and wisk are very clean and oil/grease free. Otherwise, the egg whites won't fluff up.
No flour here. This recipe called for almond meal. I love nuts. They are just so versatile!
Cute little plops of macaroon. 
So this is the finished product. I don't even know what a proper macaroon should look like...or even taste like. The taste is reminiscent to Nutella, though almondy instead of hazelnuty. They are chewy and slightly tough. I think I was a bit rough with those egg whites. Need to do some more research. On another note:
The Hot Cookie will be rockin' out at the INDIEana Handicraft Exchange this Saturday from 10am to 11pm at the Harrison Center in Indy. Check out all of the other awesome vendors here. I, personally, am TOTALLY excited.
PS - If you are on Facebook and are not currently in our The Hot Cookie fan group, you can be. Join us here.
Posts
No comments:
Post a Comment