Thursday, June 08, 2006
Extra Slices
My husband takes cake very seriously. When I asked him a few years ago for his advise on baking a cake for a friend’s birthday he pondered for quite along time before declaring that I should make the kind with extra slices.
Today’s Lunch
Coconut Macaroons
Soak 1/4 cup raw almonds for at least 12 hours. Ok here is the seemingly hard part—peel the almonds. Once they are soaked it is fairly easy to peel the skins. Leaving the peel on can make the macaroons bitter. It took me ten minutes to do this. Preheat oven to 300 degrees. Place almonds in a food processor with the chopping blade and pulse for ten seconds. Set the nuts aside. Separate the four eggs (you won’t use the yokes). Beat the whites with 1/4 tsp cream of tarter until the whites form stiff peaks. Fold in 1/2 baking powder. In a separate bowl mix 1/2 cup rice syrup and maple syrup, 3 1/2 cups shredded unsweetened coconut, 3-4 drops rose water and mix. Fold in egg whites. Back in a 5 x 9 lightly greased Pyrex pan. Bake for thirty minutes. Allow to cool for about fifteen minutes. Cut the dish into 2-inch slices. Roll into small balls and then allow to cook completely on a serving dish. Spray with rose oil before serving.
Notes: I adapted this recipe from The Ayurvedic Cookbook.
Today’s Lunch
Coconut Macaroons
Soak 1/4 cup raw almonds for at least 12 hours. Ok here is the seemingly hard part—peel the almonds. Once they are soaked it is fairly easy to peel the skins. Leaving the peel on can make the macaroons bitter. It took me ten minutes to do this. Preheat oven to 300 degrees. Place almonds in a food processor with the chopping blade and pulse for ten seconds. Set the nuts aside. Separate the four eggs (you won’t use the yokes). Beat the whites with 1/4 tsp cream of tarter until the whites form stiff peaks. Fold in 1/2 baking powder. In a separate bowl mix 1/2 cup rice syrup and maple syrup, 3 1/2 cups shredded unsweetened coconut, 3-4 drops rose water and mix. Fold in egg whites. Back in a 5 x 9 lightly greased Pyrex pan. Bake for thirty minutes. Allow to cool for about fifteen minutes. Cut the dish into 2-inch slices. Roll into small balls and then allow to cook completely on a serving dish. Spray with rose oil before serving.
Notes: I adapted this recipe from The Ayurvedic Cookbook.
