Serious Eats: Recipes
Bake the Book: Amaretti
During last year's A Cookie a Day 2009, meringue-based cookies proved to be my confectionery Achilles' heel, especially when they were in the form of macarons. This year I decided to turn around my bad luck by tacking the egg whites early on, this time in the form of Amaretti, a recipe from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.
The recipe began eerily similar to macarons: the almonds and confectioners' sugar whirred together to make a light, floury powder instead of a dense paste. When the egg whites were mixed in, the batter held its airiness. Piped onto the cookie sheets, the soft, peaked domes baked perfectly—puffed-up and crisp on the outside with that perfect chewy-meets-light inside, plus a super charged almond flavor from the ground almonds and extract.
I'm not sure if my meringue luck has turned around or if these perfect amaretti were a fluke, but I'm definitely heading into this year's cookie month with a new air of egg white confidence.
As always with our Cook the Book feature, we have five (5) copies of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies to give away this week.
Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. Copyright © 2010. Published by Artisan. Available wherever books are sold. All Rights Reserved.