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Amaretti
August 3, 2003 | 2 Comments
I'm pretty sure these weren't supposed to be flat. In fact, Im sure of it now that I'm looking at the picture of the Babbo amaretti in the book. His are puffy and light looking-like a little biscuit cookie. As you can see in the picture above, mine are the shape and density of a ginger snap.
Let me start by saying that flat or not, these cookies are delicious. I made them twice. The first batch was as flat as the second. I suspect I went awry during the egg white whipping.
As much as I whipped, after adding in the sugar my egg whites had the look of marshmallow cream. The other scenario is that possibly I didn't add enough ground almonds to make my cookie dollops hold their shape (a.k.a the batter was too liquid and spread out on the sheets).
I'm going to make them one more time on Sunday and see if I can get it right.
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Your Comments
What was the weather like? Damp or humid? That would explain the flatness. It's a shame, really, because meringue things are so summery!
It was a nice sunny day, but dry. I was trying to whip only 2 eggwhites in a big mixer---maybe that was the prob?
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