如果有杏仁饼季节,就是这样。由于它们没有面粉或发酵,因此这些椰子糖在逾越节桌上很受欢迎。因此,我是丹尼·马卡洛恩斯(Danny Macaroons)的创始人,在犹太人的家中长大,但没有长大后吃它们,这很有趣。实际上,这是一个朋友的逾越节晚餐,使我进入了杏仁饼业务。但是一分钟内就会有更多。
首先,让我确切说明什么是杏仁饼是什么:它是一种用坚果“面粉”制成的饼干(在这种情况下为椰子),用蛋清降低并变甜。最终结果有一个柔软的耐嚼中心,外部略微清脆。想想椰子亲吻的轻轻烤棉花糖。
Now back to that dinner. When I was in college, a friend mentioned he couldn’t wait to go home for Passover to eat some macaroons. When I got home, I asked my mom why we never made macaroons. She had no answer and (nicely) suggested I make them myself. So I did—good thing they’re easy— and my family loved them. The next year, I made them again. The year after that, I didn’t and was promptly warned I’d be banished from future gatherings if I didn’t start making them again. My uncle’s mother-in-law even started pestering me, in her persistent, Brooklyn-bred Jewish accent, to start selling them so other people could enjoy them, too.
我真的不是在寻找杏仁饼的未来,所以我耸了耸肩,我的意思是令人鼓舞。但是她的话一定已经渗透了,因为当一家新咖啡店在纽约市的家附近开业时,我放下了一些杏仁饼。商店所有者喜欢他们,并问我是否可以卖更多的东西。很快,我在整个城市都拖着杏仁饼,将它们兜售到热情地拥抱它们的商店和餐馆,我认为,因为您可以购买的大多数杏仁饼都非常甜蜜,并使用提取物和油,使人们能够使人联想起晒黑油。我的只用香草味制成的是天然味道,不太甜。
不过,我知道如果我想建立一个杏仁饼帝国,我需要一些品种。尽管我喜欢普通的杏仁饼,但我发现他们的香草椰子味非常温和。我开始将它们视为空白的帆布,以创建带有香料,坚果,果冻和提取物的超级美味口味,以及作为焦糖和芝麻种子等浇头的车辆。
今天,我的公司,丹尼的杏仁饼干,更n 45 different flavors—they’re my way of making macaroon season year-round. Here are some of my favorites so you can help the cause.
获取食谱:
椰子马卡龙
开心果杏仁饼
Cherry-Lime Macaroons
肉桂 - 巧克力 - 共糖果杏仁饼
咸芝麻焦糖杏仁饼
巧克力蘸杏仁饼
卡布奇诺杏仁饼
巧克力粗壮的杏仁饼
杏仁饼,一步一步
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