Could this holiday weekend be off to a better start? There’s no snow in the forecast and it’ll be warm enough to ditch my coat! SPRING IS HERE, and not a moment too soon!
To celebrate, here’s a little gluten-free treat that’s appropriate for both Passover and Easter, which overlap this year. I’ve posted about macaroons several times, but these Lime-in-the-Coconut Macaroons are a delicious spin on the original. The lime zest and reader-recommended tablespoon of juice are a perfect complement to the coconut shavings and put me in a tropical state of mind, which this glorious weather only encourages. Spring fever: Catch it!
And really, how gorgeous are these eggs from Nina’s Red Barn Farm? They’re practically ready for Easter without any dyeing at all.
For our Save the Date wedding cards, Gil and I originally wanted something along the lines of, “A Cajun Mennonite and a Jew walk into a bar…” Upon further reflection, we decided fielding questions or hearing the end of the joke from a couple hundred people while we were planning a wedding in another city wasn’t the brightest idea, so the card defaulted to more traditional wording. But you can see that, right from the very beginning, we knew how to blend.
While we both came into this thing with an appreciation for Mel Brooks and Faulkner House Books, Gil has taken on LSU football and the whole “Christmas with a large family + boudin” thing with gusto, and I’ve learned to appropriate a few of his holidays while putting a southern spin on them. Example the first: Pecan-Brown Sugar Macaroons.
. . . with bourbon vanilla extract and drizzled chocolate! Happy Hanukkah, y’all! (I know I should be frying something instead, but these are easier and leave my house smelling a whole lot better.)
I started with my go-to recipe from the past few years, but wasn’t sure what the added moisture from the brown sugar would do, so I used a little less. The pecans were a one-for-one swap for the almonds, and the bourbon-vanilla because you can’t have pecans and brown sugar without a little bourbon, amirite? (I’ll get to the finer points of making your own vanilla extract in an upcoming post, so stay tuned.) I probably don’t have to tell you how delicious these were, so I’ll just let Ru do the talking . . .
Honestly! I took Otis out for five minutes and came back to discover this. My initial surprise turned to wonder. Why did he leave three? Is he ok? Is he saving them for a midnight snack? To quote Ron Burgundy, “I’m not even mad; that’s amazing!” (And yeah, we got confirmation that Ru was the guilty party during our walk the next morning. That jerk.)
Pecan macaroons with bourbon and brown sugar, glazed with melted chocolate.
Calories: 68 kcal
organic palm sugar, or brown sugar
unsweetened shredded coconut
toasted and finely chopped
bourbon vanilla extract (or pure vanilla extract)
bittersweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients and allow mixture to rest at room temperature for 30 minutes.
Form dough into sixteen 1-tablespoon mounds and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Cool on sheets for 5 minutes. Transfer to wire racks and cool completely.
To finish, using a spoon, drizzle melted chocolate over cooled macaroons. Macaroons will keep, covered, for up to one week.
Macaroons will keep, covered, for up to 1 week.
I’m heading to Louisiana tomorrow for an extra-long (and warm-weathered) Christmas visit with my family! (Cue happy dance.) Gil has to work this week, so he’ll join us after spending a few days alone with the dogfaces. Since I won’t be around for the start of Hanukkah, I thought I’d make Gil a batch of chocolate-drizzled macaroons to remember me by.
I was still working on my drizzling technique with these first few, but they’re charming in a jolie laide sort of way, right?
Happy Hanukkah to all who celebrate it! Next up: something savory to balance all of the sugar I’ve been posting…
recipe after the jump
Continue reading “Another Hanukkah, Another Macaroon”
Gil tends to half-ass his way through Passover every year (since I showed up) and I’m more than happy to indulge that half-assery, as it makes things So Much Easier for me in the kitchen. He avoids the major grains, but still indulges in beans and spices and continues to be all honey badger about pork and shellfish. Yes!
Because I’m already gluten-free, I’ve taken this grain-free opportunity to go more fully Primal this week, using the 80/20 principle (if you’re doing the Primal thing 80% of the time, don’t worry so much about the other 20%).Â These macaroons were my entire 20% for the day and I wish I’d made more.
Despite lacking the baking gene, I resolved to make macaroons after eating one of those canned abominations so prevalent this time of year. It turned out to be quite easy, surprisingly enough, thanks to Martha.
The recipe didn’t include chocolate, but c’mon. How could I not?
Gil took one look and nearly leapt out of his skin. “They look real!”
I managed to save a few from his clutches, but they’re all gone now. Wait, when does Passover end? I think I have time to squeeze in another batch before then.
recipe after the jump
Continue reading “Macaroons”