Just a quick little snippet on this Passover dessert I made from the incredible, wonderful, Smitten Kitchen. That lady over there is amazing, folks. Clearly, I swapped out the copious amounts of sugar for Truvia, because I'm insane*. I'm sure this affected my macaroon layers negatively in appearance, but the taste was absolutely almond-y and fantastic in every way.
I used her suggestion of orange extract in the chocolate icing - ohmygodyes. My macaroon layers were not as meringue-y as I think they should have been (my peaks didn't get so stiff, I don't think...I blame the Truvia) and I couldn't really trim them too much without them totally crumbling to pieces...hence the uneven-ness. But, despite also not having quite enough icing and running out of decorative almond slices (the shame of it all!), it tasted so, so, so good. So good. But this amount of cake may last me the rest of my life. Sigh. I'll just have to learn to live with it.
There's no real story here. My bad. Just a big old happy Passover to you all. Now go eat some flourless cake.
*insane people also calculate nutrition facts per 1/2" slice of chocolate tortes. I know this first hand.
193 cals / 24g carbs / 12g fat / 5g protein / 2g fiber / 14g sugar
No comments:
Post a Comment