figmo: (Default)
The recipe:
  • 3 large eggs
  • 6 T butter at room temperature, cut into small pieces
  • 3/4 cup granular Splenda
  • Juice and zest from two Meyer lemons (around 2/3 cup)
Cream together the butter and Splenda, then blend in the eggs, one at a time. Add the lemon juice. Cook for around 15 minutes, stirring often, until the mixture coats the back of a spoon. Remove from heat, put into a container, cover with wax paper or plastic wrap, and refrigerate.

The result is wonderful. I can't wait to try other curds.
figmo: (Default)
I tried making some last night. Here's the recipe I concocted:

Preheat your oven to 275F.

3 large egg whites (I used the equivalent of egg-whites-in-a-carton)
24 packets of Splenda (the equivalent of 1 cup of sugar)
1 1/2 cups blanched finely ground almonds (I used Trader Joe's almond meal)
1 tsp almond extract (I had to substitute Almond Sugar-Free Torani Syrup)

Whip egg whites to soft peaks. Fold in Splenda, almonds, and the extract.

Line a baking pan with foil, and spray the foil with nonstick coating.

To form the macaroons, using two teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon.

Bake for 20-30 minutes until slightly browned. Let cool on the baking sheet for 5 to 10 minutes before removing the cookies. Store in an airtight container.

Anyhow, these cookies came out a little dry at first, but after sitting in a zipped plastic bag in the refrigerator for a couple of hours they got the right texture. I also think they'd have come out better using fresh egg whites.

July 2017

16171819 202122


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 26th, 2017 12:19 am
Powered by Dreamwidth Studios