These delicious things of wonder were originally made on October 3rd, using liquor from my aunt's extensive collection. I was supposed to wait for to make these until my aunt got back from her vacation in Tennessee (that was the deal for using her liquor), but I couldn't wait. She's in Tennessee, with a senior group, and I'm in New York, eating cookies.
Apricot Brandy Macaroons
Ingredients:
1/3 c flour
2 c finely ground walnuts
3 egg whites
1/4 t salt
3/4 c sugar
Filling:
8 oz white chocolate
1/4 c heavy cream
2 T apricot brandy
2 T finely chopped pistachios
Beat the egg whites and salt in a bowl until frothy.
Bake at 275 on buttered cookie sheets for 20-25 minutes.
They're not as crunchy or puffy as they're supposed to be. (Meaning they're flat and sticky-squishy.)
Stir in the apricot brandy, taking care not to drink the 2 T that you are supposed to be adding to the filling mixture. Taking a sip from the bottle, just to see how it's supposed to taste is totally okay though.
With the mixer at high speed, beat until creamy.
Roll in the pistachios.
I got really bored rolling the cookies in the pistachios after two or three, so I started putting the pistachios in with the filling. I think this made the cookies taste better. They didn't rise, like they were supposed to, but that didn't matter in the taste. And yes, so you know, I saved some for my travelling aunt. She has six cookie sandwiches in the freezer, waiting for her to return from Nashville.
Book Yield: 20 cookies
My Yield: 12 cookies
(I can't remember if that's 12 sammiches or 12 cookies, though. I suppose if my aunt is getting 6 sammiches, it's 12 cookie sammiches.)
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