Macaroons!

In our ever expanding quest to try out a vaster variety of home-made desserts, we used some leftover egg whites to make macaroons. Macarooncraft involves two steps. First we made the cookies that are the "bread" part of these delightful dessert sandwiches. Second, we made the creamy filling that is the, uh, "filling" part.

Making the cookies involved a lot of work with the mixer. And testing to make sure the flavor was right.

Sampling from the mixer

Back to work

Scrapping down the sides

One last taste

After getting the dough just right, we colored half of it with red dye and put the two halves in two different pastry bags. I guess we could have swirled them together, but that might have been too much work. The bags made it easy to squirt little one inch blobs of dough to be baked in the oven. They came out perfect.

Great cookies

The cream filling was more fun to make. Since we had some leftover pineapple chunks from some other recipe, they were put into the mix. A teaspoon was just right to add a dollop of filling between each pair of cookies.

Some assembly required

Waiting for reunification

Placing with pinache

Finished product

The most fun was, of course, eating them.

Sampling

Approval