I love macaroons. They are so good! Cookie making has been the theme lately, with one daughter making chocolate chip and the other creating sugary shapes. We also made gingerbread muffins that I found at "Confections of a Foodie Bride" http://www.jasonandshawnda.com/foodiebride/archives/9825 but I used fresh ginger instead of ground. The muffins didn't need much so I had this big chunk of fresh ginger to use up. I was hit with inspiration! I peeled and minced the ginger and also some orange peel, and boiled those in a simple syrup to create lovely candied ginger and orange peel, which I added to the coconut macaroons of The Joy of Cooking. Let me just say that these are way to sweet and yummy!
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 egg white
- 3 1/2 cups shredded coconut
- 1/4 to 1/2 cup candied ginger and orange peel (directions to follow)
- fresh ginger root
- an orange
- 1/2 cup sugar
- 1/2 cup water
Peel and mince the ginger, and slice pieces of peel from the orange, try not to get too much pith (the white part). Add the ginger and orange peel to the sugar water and simmer for about half an hour, stirring occasionally. Remove from heat when done and strain, saving both the chopped ingredients and the syrup.
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