Tonight we have been invited to a beloved cousin's for Shabbat dinner. Yes, I am bringing two challot. last night I asked if I could bring anything else. This morning my cousin texted that her beloved loved the almond cookies I had made for the High Holidays. My first thought was ,"What almond cookies?". Then I remembered that I had added almond flour to whipped egg whites and topped each cookie with a whole almond. My youngest, ( tree nut allergic) will be at dinner too. I am not interested in killing him so I also needed t create a nut-free option for him. So this is what I did. I separated four eggs and put the whites into my big yellow Pyrex bowl. I added a pinch of salt to give the egg whites a bit more structure. Since there are four egg whites I have a cup of sugar at the ready. You need 1/4 cup of sugar per egg white. It is easier to separate cold eggs just out of the fridge but egg whites beat up more impressively if they are at room temperature. So separate you...
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.