Archive for July, 2010

Chocolate Macaroons

Ingredients

1/4 pound chocolate (use bakers unsweetened chocoolate)
1 pound powdered sugar
1/4 pound ground almonds
1 pinch of cinnamon
1-2 eggs

How you’ll make it

- Grate one-quarter of a pound of chocolate and mix one-quarter of a pound of sifted powdered sugar and one-quarter of a pound of blanched and ground almonds.
- Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick.
- You can separate the yolk from the egg white and beat the egg white until firm, then mix it carefully with the chocolate dough; the macaroons will become more fluffy this way.
- Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven.
- Do not take from the paper until cold; then brush the under side with cold water, and the paper can be readily stripped off.

Cocoa Fudge with Walnuts

Ingredients
½ cup milk
3 level tbsp butter
2 ½ cups powdered sugar
6 tbsp Bakers Cocoa (use Bakers unsweetend chocolate)
Pinch of salt
1 tsp vanilla
1/2 cup chopped walnuts

How you’ll make it
- Mix all ingredients together but vanilla;
- cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water.
- When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter.
- Mix in the walnuts.
- Pour into a buttered (or ligned with parchment paper) pan; when firm, cut in squares. Keep it cool.

Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.