Ok, so, I’m all promises about the tulipy Easter dress. I had a little serger incident and gave up in a bit of a snit– not forever, just for today. The dress *will* get done, I’m just going to stop talking about when.
I’ve been reading Julie and Julia, way behind the curve, I know, but it is wonderful and has inspired me to cook (not from MtAoFC, though). I made the Potato Scallion Soup from the latest issue of Real Simple, which is subtly delicious and simple as promised. Also very pretty to look at– all white, red and green (obviously colors I like together)
I then started out planning to make Amy’s “Orange Almond Cloud Cookies” from Mailorder #6, but then ended up with something completely different, mostly because I only had whole ground almonds (not blanched), my Kitchenade mixer wouldn’t whip only one egg white, and I like lemon flavor in my baked goods more than orange.
They are very refreshing and rather like those Italian amaretti cookies whose wrappers can be coaxed to rise, aflame, into the air. If you’d like to make them:
Lemony Amaretti a la Amy’s Mailorder
2 egg whites
1 1/2 cup ground almonds
1/2 cup confectioners sugar
1T lemon zest
Pre-heat oven to 350, line a cookie sheet with parchment.
Mix the almond meal and lemon zest together. Beat the egg whites with the whisk attachment on a stand mixer until they are stiff but not dry. Gradually add in the powdered sugar and then beat for about 3 or 4 minutes more. Fold in the almond meal and lemon zest. Drop the dough onto the cookie sheet in rounded teaspoons (or using a small ice cream scoop). Bake for 15 minutes, until poufy and lightly browned. They should be crunchy on the outside and soft in the inside, with a slightly sandy texture and lots of lemony flavor. A good cookie for teatime or perhaps after a heavy supper when you want something just a little sweet.
Here’s hoping you have a sweet Saturday!