Everybody likes to eat French desserts because they are usually made with care and look very pretty. If you have ever eaten rosewater macaroons you know that they are hard to make but oh so delicious. They are a made with whipped egg whites, much like you would make a meringue, except they are mixed into the batter of the cookies themselves. When you make rosewater macaroons you need to infuse the batter with rosewater so that you can taste it when biting into the cookie. You also can not use a cookie scooper like you would with other cookies. You need to use a pastry bag to pipe the macaroon batter onto the non-stick parchment paper so that it has a very smooth circular shape, or else you will not get the full extent of macaroons experience. Depending on if you like heavy flavors or light delicate flavors, you can choose many different options for what you want to make the filling out of.
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How to Make Good Rosewater Macaroons
Friday, February 17th, 2012Ingredients Required in Middle Eastern Recipes
Tuesday, January 31st, 2012Ingredients required in Middle Eastern recipes for the marinade: 2 tablespoons of fresh ginger, 1 teaspoon of finely chopped garlic, ½ teaspoon of crushed coriander, ½ teaspoon of crushed cumin, ½ teaspoon of crushed turmeric, 1 / 8 teaspoon of crushed cayenne pepper, 2 tablespoons of lemon juice, 2 tablespoons of onion race, 50 ml of vegetable oil. To make a Kebab you need: Approx. 1 kg of lamb fat, cut into cubes, 2 medium sweet peppers, cut into large slices, 2 medium onions sliced large, 2 medium tomatoes cut into large slices. Instructions: In a large bowl, mix the marinade ingredients. Add the lamb cubes and allow marinating for one hour. Place on the hot grill. Divide the meat and vegetables evenly into 4 portions. Place alternate pieces of meat and vegetables on skewers. Place skewers on each fire-retardant to 10-12 cm from one to another. Fry meat and vegetables on all sides, for about 10 minutes. Remove skewers from grill and serve them.