Sunday, April 17, 2011

Simon Says it is time to make Macaroons

I have lots to do over the next two days. My parents are visiting for Passover and I am preparing a few things for our big, loud, crazy, family Seder meal. It is action packed over here at the Slutskys.

While the kids were busy clammoring for Nana and Papa's attention, I started making deviled eggs. Nana busted out her treasure box of treats and the kids were in awe over what to choose as their prize.


Nothing says, "I love my grandkids" like a treasure chest of crap from the dollar store.

Papa did his best to entertain the four triplets while I was making dinner. This included a rip roaring game of Simon says. All the kids loved doing all the stupid motions

under the guise of Simon said.

I am not sure, but I believe this may be the most cardio Papa has willing done in a long time.

Papa tricked them a few times and of course, there were no losers, only try agains. Simon says it is pure torture to listen as multiples play competitive games.

I spent the evening making macaroons for the Passover Seder meal. This is a three ingredient recipe that tastes fancy, is gluten free and is seasonal if you are Jewish. Simon says, these are allowed on Passover and can be eaten with meat since there is no dairy in them.

They happen to be a personal favorite of Jeff's, and when made without the chocolate drizzle he can eat them in mass quantities. We own mirrors and he knows that these are not a weight watchers friendly recipe, however, he still indulges, because they are that good. I am sure he thinks they taste best when washed down with a big old swig of diet coke.

Here is my version of the almond macaroon cookies prepared with the frosting spritzer machine for extra professional looking quality. These looked so good they might be mistaken for store bought.

Simon says, make the macaroons look pretty for Passover.

2 cans almond paste
1 cup granulated sugar
3 egg whites
Melted chocolate, optional

Crumble the moist almond paste in to pea sized pieces using a knife.

Add sugar and mix on low speed until blended and smooth. While the mixer is on, incorporate one egg white at a time until all three are added and the dough is smooth and sticky.

Line cookie sheets with a silpat or parchment paper and pre heat the oven to 325 degrees.
Drop the dough into small roundish cookies or use a spritzer with a star shaped tip to pipe the macaroons onto the sheet. Bake at 325 until the edges are a soft faint brown but the centers are still ivory in color about 18 minutes for small sized cookies. This recipe makes a really chewy and firm textured finished product.

Remove from oven and cool on the paper, then gently peel them from the paper and drizzle with melted dark and white chocolate if desired.
If there are any left after they cool, store in an airtight container.

Be sure to make more than you think you will need. While the recipe is three ingredients and easy to do, it is not fun to start all over when you realize your husband ate half of what you needed to bring to the Seder dinner.

Simon says making macaroons is simple. Simon says it is a pain in the ass to wash all the mixing beaters, spritzer parts and bowls only to discover you need to start all over again. Simon says keep your husband's hands off the tray until the Seder. Keep your husband away from the cookies. Oooopsie, Simon did not say. You lose!

Trust me. I have been cranking out macaroons like a machine.

Simon says, it is time to hide the macaroons from everyone. Simon says, the Seder starts in 43 hours, Go to bed before the kids are up in four hours. I am off to the land of nod, ooops, Simon did not say. Too bad. I am out.

Game Over!

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