For example, last week I made a double quantity of plum upside-down cake, the last pieces of which were beginning to go stale. I also had some tinned peaches in the fridge that needed using up, and some leftover whipped cream. What to do with it all? I could have thrown the food out but decided to make a trifle instead.
I sliced the cake and lined a bowl with it, before drizzling the cake with a little sherry. I drained the peaches and tipped them on top of the cake. I made a rich custard with four egg yolks, 600ml of combined milk and cream, a little vanilla essence and a tablespoon of sugar. Once the custard had cooled, I poured it over the cake and peaches, then spread the leftover whipped cream on top. Not a low-cal dessert, I know!
However, after I made my trifle, four egg whites were left over. I didn't feel like making meringues, so I made macaroons instead. This recipe comes from Ruth Berolzheimer (ed.) Culinary Arts Institute Encyclopedic Cookbook (1948).
Coconut Almond Macaroons
5/8 C sugar
5/8 C confectioner's (icing) sugar
2 Tbsp cake flour
4 egg whites, beaten
2/3 C ground, blanched almonds
1/2 tsp vanilla
2 C shredded coconut.
Sift together both sugars and flour. Beat egg white until foamy throughout then add sugar 2 tablespoons at a time. Beat well after each addition. Fold in almonds, vanilla and coconut. Drop from teaspoon onto ungreased heavy paper. Bake 20 to 25 minutes at 325 degrees F (about 160 celsius, less if oven is fan-forced.) Makes 26 macaroons.
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